Pisco sour

an improper pictogram of our homemade pisco sours.  We didn´t follow any specific proportions (1).  If it was too strong, we added sugar.  Too weak, pisco.  Too unlimey, lime.  Unfortunately the only picture I got was of the first pisco sour, which had too little egg white, thus too little froth.  The next attempt was a more proper 1/3 froth to 2/3 pisco sour ratio.  I should have followed the last rule.  Not frothy enough, add egg white.  (note the recipe calls for bitters on top, but we were fresh out.)

juicin´ the lime.  as you can see they only had mini-limes.  I recommend buying the biggest, juiciest suckers out there...or a juicer. 



That´s sugar-in-the-raw-in-the-freezer to get cold.  It´s called simple syrup.  dump a load of sugar in a pyrex and mix in water as needed to dissolve the sugar (not sure if there is a ratio here either, but that´s what I did).

crack, crack, crack the egg.  toss the yolk between the two shells getting all the egg white out.  do ten push-ups.  shoot the egg yolk...good protein.

mix the pisco, egg white, simple syrup and lime juice together.  if you don´t have one of those fancy bar mixers, or a blender, simply wash out your latest kola real bottle, dump all the ingredients in there and shake vigorously.  class.

voila.  finished pisco, though pathetically un-frothy.  (add a drop of bitters at the end, if you are so endowed.) 

¨I love Pisco sours.¨  -Beth sadler (witness)

Ratios from epicurious
1 egg white
2 1/2 ounces Pisco Capel (see note)
1/2 ounce simple syrup
3/4 ounce fresh lemon juice
Angostura Bitters (see note, below)
(This copied itself. for fear of legal ramifications, I´m leaving it up here) Read More http://www.epicurious.com/recipes/drink/views/Pisco-Sour-234357#ixzz10KGIRVYr

Note. These things are dangerous if not measured out properly, but a lot more fun...
disclaimer. If you happened to receive an email from me on/around the 5th of september that was vaguely rambling, non-sensical, overly sentimental, or condemning, you might have been victim of the pisco sour.