Daisy pours a tray of Pisco Sours
Meat Me At Home recently had our first Secret Supper Club at the home of our dear friend and colleague Daisy. If you'd like to see how our Secret Supper Club came to be, please click here:
The foodies and the chefs in our group wanted to kick off the Secret Supper Club with a "Signature Cocktail" to pair with an appetiser of Crocodile Tail Ceviche. They decided on Pisco Sours.
Pisco is a Peruvian city that became known for its Quebranta grape brandy or Pisco.
I had never heard of Pisco Sours, but I was game to go along. They are a great combination of sweet and tart-- and very smooth. Not unlike a margarita, but with grape brandy instead of tequila, and frothy egg whites as a topper instead of salt on the rim of the margarita glass.
If you're planning to serve Pisco Sours as your Signature Cocktail, don't let your friends convince you that you can pick up a bottle of Pisco at any neighbourhood liquor store, or get it online from Tesco or Waitrose, because we found out the hard way, you can't.
In fact, don't wait until the early afternoon of the party to go hunting for Pisco, because you will find yourself headed to Harvey Nic's or schlepping to Soho.
Save yourself the trouble and click here to get a bottle of Pisco delivered Harvey Nichols
Let's mix up a batch of Pisco Sours!
Here's what you'll need:
1 1/2 cups Pisco
1/2 cup sugar
1/4 cup water
1/2 cup lime juice
3 egg whites
1 1/2 cups ice
Here's what you do:
Make a simple sugar syrup: Put the sugar and the water in a pot and bring it to a boil. Let it boil for 1 minute, remove from the heat, and let it cool.
Place the sugar syrup, lime juice, Pisco, and ice in a blender, mix well. Add the egg whites, mix until just frothy.
Serve your Pisco Sours in small tumblers, or if you want to be a little fancy, serve in champagne saucers, with a dash of bitters in the middle of the foam.
Note: The ratio of 3 parts pisco to 1 part lime juice to 1 part simple syrup makes a strong, tart pisco sour. You can reduce the amount of pisco to make it a little less "fuerte". The egg whites give the cocktail its traditional frothy top layer, but some people prefer to leave that off.
Daisy's tip: Pour ingredients into blender and keep tasting and pouring whatever needed till you get it right!
Daisy certainly got it right.