The Facebook link provided below takes you to an official announcement in Japanese from Bar Forest Chair, located in Okinawa City. We will team up with them to introduce Luc Belaire sparkling wine to their fan base.
We are excited about this opportunity to share a great lineup of products with a great group of friends. The official announcement in English is available on our Facebook page or Instagram account. Hope to see you there!
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:
My first attempt making a Pisco Sour.
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!
Second try, we’re getting there.
Better, thicker foam. Still needs work though.
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:
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.
Usquaebach Reserve is recommended on the rocks but to each his own.