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!
To learn more from people who are smarter than I, please click the following links:
Congratulating old friends and making new ones in Okinawa City.
Perfectly crafted ice balls are what separates a simple, cheap drink from a professional pour. Sure, the bartender could have placed a few chunks of ice into a glass, then poured the whisky on top but that would’ve been a different experience. Think about how quickly the ice would have melted with individual ‘chunks’ of ice.
By contrast, the handcrafted ice ball melts slowly, allowing one to savor the slowly changing flavors. Indeed, even one drop of water has a big impact on a whisky straight so it makes sense to slow the evaporation process as much as possible.
For today’s photo blog (could that be called a “phlog”?), I would like to relive the events that occurred last night. The night started at Underground Okinawa, where their first Motown Review was a huge success. A few more photos have been shared on our Instagram account; it was a great turn out of grown folks enjoying grown folk music: Frankie Beverly and Maze, The Temptations, even a live performance of Muddy Waters’ Hoochie Coochie Man! The team that made the Motown Review possible did a great job of keeping everyone happy, entertained and well fed.
From there, I decided to visit friends at Bar Jack, which was a different experience but also a good chance to meet people. The young people who frequent Jack saw the camera draped around my neck and asked repeatedly for me to take their picture.
Then, in a weird turn of events, the guys moved to the darts board, leaving me alone with the four pretty girls who sat across from me.
Unfortunately though, that golden opportunity didn’t last long, the girls were called over to the darts area. It’s all good, what began as me observing the scene, watching young people have fun and release stress, ended with my making new friends and capturing the attached photos. Last night was fun, thanks everyone!