Pisco Sour

pisco2I love a good Pisco Sour! It’s rich and flavorful while being light and airy at the same time. A wonderful summer drink for people who want something with more to it than a Mojito.

Savvy Housekeeping was kind enough to invite me over for a Pisco Sour party (that involved the two of us drinking Pisco Sours). Could this be your new summer drink? I think so!

(Note: If you are worried about consuming raw egg whites, you can use pasteurized eggs … or make a different drink.)

Pisco Sour
1 1/2 ounces Pisco
3/4 ounces fresh lemon juice
1 ounce simple syrup
2 egg whites
2 ounces club soda
2 dash bitters

Separate the egg yolks from the egg whites. In a cocktail shaker with ice, combine pisco, lemon juice, simple syrup, and egg whites. Shake for a long time, at least a solid minute. You want to agitate the eggs enough to form a foam. Pour the cocktail into a glass. Add the club soda and top with bitters. To make a design with the bitters, swirl it with a toothpick.

Photo by Savvy Housekeeping

Pumpkin Flip

I never get sick of pumpkin-flavored everything. My new favorite is this pumpkiny bourbon cocktail I made with Savvy Housekeeping. It’s light and fluffy while being bold and spicy at the same time. It’s the perfect special-treat cocktail for all of autumn. Whether you have leftover pumpkins from Halloween or just want a Thanksgiving cocktail, this one will do the trick!

We used St. Elizabeth Allspice Dram, but you could also make it with homemade allspice dram. (I used up all my DIY allspice dram on Tiki creations already!) For the pumpkin puree, you can use the canned variety (just be sure it’s not flavored at all) or make your own fresh pumpkin puree. If you’re concerned about using raw egg whites, you can use pasteurized egg whites. However, we used fresh eggs straight from the Savvy Housekeeping chicken coop!

Pumpkin Flip
1 1/2 ounces bourbon
1/2 ounce allspice liqueur
1/2 ounce simple syrup
2 tablespoons pumpkin puree
1/4 ounce lemon juice
1 egg white
2-3 dashes Angostura bitters

Pour the bourbon, liqueur, simple syrup, puree, lemon juice, and egg white into a shaker without ice and shake hard for about 30 seconds. Add ice and shake again for about 1 minute. Ice will build up on the outside of the shaker if you’ve done it right, so you’ll need to cover the shaker with a tea towel first so your hands won’t get too cold. Crack the shaker open and pour out the drink through the gap. Top with bitters.

Cocktails Made With Eggs (for Easter!)

Easter flip by Salvatore Calabrese on The Cocktail Lovers

 It’s almost Easter, so it’s only appropriate to try some tasty cocktails made with egg! Adding egg white to a drink gives it a lovely silky texture in addition to a light foam on top. The yolk gives a cocktail richness and depth that no other ingredient can rival. If you haven’t tried a cocktail made with any part of the egg, you must do so … right now.

Personally, using raw eggs doesn’t worry me in the least. But if you’re concerned about salmonella, you can use pasteurized eggs. Details has a nice feature about mixing with eggs that goes over techniques and tips.

Now it’s time to drink some eggs!

Easter Flip~ This genius cocktail by Salvatore Calabrese is served in an actual egg! Delightful presentation aside, this cocktail sounds rich and delicious, with egg yolk, white chocolate liqueur, Marsala, and dark rum—all topped off with a pinch of grated nutmeg. Happy Easter, indeed.

Marmalade Sour ~ Egg cocktails can also be light and airy. This one by Jamie Boudreau combines cacacha, lemon, egg white, and citrus marmalade with a few dashes of orange bitters for a mix of heat, sweet, sour, and silkiness.

Ramos Gin Fizz ~ This classic is a lovely mix of delicate and fizzy with rich and creamy. It’s a good choice for brunch or a late afternoon get-together.

Napa Sour ~ Taragon-infused simple syrup and a nice Napa Cabernet give an unusual twist to a whiskey sour made with egg white. It’s Springy and sophisticated.

Canary Flip ~ This one is a bit deeper and spicier than the rest, with Cognac, yellow Chartreuse, a whole egg, Fernet Branca, and a biscotti garnish. It sounds like a fantastic meal all on its own.