pucker up for some pisco perfection.

After a long week, everyone deserves a fancy cocktail or two to start the weekend off right.  One of my favorite drinks is a Peruvian concoction, the Pisco Sour. Tart and refreshing, yet still silky and smooth from a touch of luscious egg white, this cocktail is my go-to luxury libation. Most of my favorite spots serve it in vintage-inspired champagne coupes, which only add to its glamorous, indulgent appeal.  Often made with lime juice, I came across this recipe from Audrey Saunders of the Bemelman's Bar at the Carlyle Hotel in NYC - she lightens things up a bit with a refreshing squeeze of lemon instead.* Nothing is better than a little old mixed with some new, right? 

While you're sipping and musing about the glorious weekend ahead (with a fabulously frothy little pisco mustache!), note that this swanky little piece of Peruvian culture was popularized by Town & Country food and drinks editor, Charles Baker, in the forties. Talk about good taste (with a little punch!)...

Photo coutesy of Gourmet Magazine.

1 1/2 ounces ABA Pisco brandy

3/4 ounce fresh lemon juice

1 ounce simple syrup

1 small egg white

Angostura bitters for garnish 

Measure all ingredients except the bitters into a mixing glass. Shake well for at least 10 seconds, to emulsify the egg white, and strain into a chilled martini glass. Drop the bitters on the surface of the drink to create a circular pattern. Drag a toothpick through the droplets to swirl.

*For Purists and Type-A drinkers who prefer lime and/or don't have time to concoct simple syrups, click here for an easy, traditional recipe. Cheers! xx