HOW TO DRINK A PISCO SOUR IN ITS ARGUABLE HOMELAND OF PERU
In response to the above article my Liquor.com… Ah yes, the Pisco Sour! As an importer of a handcrafted Pisco, of course I have attempted to make a Pisco Sour. Since the cocktail is so popular, I felt it was the best way to showcase the brand that I work with. I’ll be the first to admit that I am no bartender but I do like to experiment with the brands that I import and offer tastings to customers and friends. Check out my first attempts:
In my very first try, I used chickpea juice instead of egg whites. Believe it or not, my primary reasoning for doing so was not to welcome vegan options, although it is a widely accepted motivation, but my motivation was I didn’t want to waste the egg yolk. I grew up in a home where we didn’t waste food, no sir! Momma didn’t play that.
I suppose I could cook something with the egg yolk, I have read that some people do this. However, I wanted try an alternative first. Research led me to chickpea juice. The taste was great but as you can see, the foam is not as thick as some of the others that I have seen. I considered the glass shape as well as the size of the shaker. I deduced that the ingredients, especially the chickpea juice needed more room to move. Let’s a larger shaker!
The second attempt was better, especially due to the larger shaker capacity. I’m still brainstorming and desiring to perfect this special drink. I would like to experiment with local ingredients and flavors but still keep the original concept for the drink.
In the future, I would like to see a Pisco Sour Seminar or even a small-scale competition in Japan. Indeed, the Japan Pisco Association was recently formed with the goal to help spread awareness of this unique spirit, perhaps they would be interested in making that happen. Dear JPA, let’s do this! Whatever I can do to help, please let me know. Until then, it’s back to the drawing board. Cheers! Kanpai! Salud!
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