Pisco Sour - the Floral Liquid

Specialite cocina latina

 This one comes with unique earthy flavor, which is subtle and fresh. Its soft approach makes you lay back to enjoy the magic of the moment, so short and sweet, more like a dream.This is provided from the Pisco liquor, which is the base. Traditional alcohol for Latin America. Both Chile and Peru say they are the homes of the cocktail. Also they present 2 different recipes, but we will look at the Peruvian.

 It calls for Pisco, lime juice, egg white and bitters. If you like it sweeter few free to add some simple syrup. Provided what people like, it seems that this version outperforms the Chile's one. Also the history says that an American bartender went to work in Peru, where he managed a club, which was popular for both local and foreigners. He did the initial mix in this place.

 The people spread the word and before the cocktail establish itself, Chile created rival cocktail. The same base, different spices. Although it is not confirmed, it is the popular belief of the story behind this cocktail. It doesn't really matter, because today it is the official mixed drink of both countries.

 Nowadays we are shown well-rounded sour, which smells more like a perfume rather than alcoholic mixed drink. Let me know what you think about its home, which is it - Peru or Chile?

Recipe of Pisco Sour

1 and 1/2 oz - Pisco
1 oz - Fresh Lime Juice
2/3 oz - Simple Syrup ( If you like it sweet )
An egg white
Dash of bitters

Mixing the ingredients

Fill an Margarita glass with ice to chill. Pour in shaker egg white, pisco and lime juice. Add simple syrup too, if you will use it. Shake without ice, for 15 seconds. Shake hard, so the pisco cooks the egg white into white cream. Open the shaker and fill with ice. Shake once again, vigorously. Strain it over the ice in the glass. Garnish with dash of Bitters over the foam.

Sazerac - the Forbidden Sip

The drink of the sages

 Now the best of New Orleans history is being highlighted as known as Sazerac. It is behalf the whiskey it is made with - Sazerac Rye. This cocktail is not just legendary, it is thought to be even older than the Old Fashioned. In other words, 'the First Official Cocktail', which, unfortunately, is not confirmed, because the word cocktail was not official by the time this was mixed ..

 The most interesting part of it is the way it is mixed. No shaking for this cocktail, but we need 2 Old Fashioned glasses. There comes the issue - why we use OF-glass, if is older? - It was not as popular as the Old Fashioned ... . Back to the topic, we will use the first glass for absinthe container, and then we will mix the rest of the cocktail in the other glass. We will stir it and pour into the 'container', from which we will drink the cocktail.

 As I said, the cockail is named on Alcohol Brand - it is 'Sazerac-et-Forge and Fils'. Initially they used Sazerac Cognac, which they mixed with sort of Bitters they had in the local, which was made from - Antoine Amedie Peychaud - Did you get it? - the Bitters was unofficial by this time. Later they substituted the cognac with Sazerac Rye, which remained unchanged till now. It happened that after few decades absinthe was banned, so they replaced it with Herbsaint.

 The interest in the Sazerac-like cocktails were lost and so its popularity. That was the time of the Old Fashioned and it took a century, therefore several generations, to look back to the Sazerac, which had its peak in the late 19th century. Its recipe was almost lost, because it was practically forgotten and useless. Not sure how, this cocktail survived and is present today.

 Nowadays, the Sazerac is the official cocktail of New Orleans. It is the most shiny symbol of the city as well. But one question is still un-answered. Is the Sazerac older than the Old Fashioned or Not?


Recipe of Sazerac

2 oz - Sazerac Rye or Brandy
1/3 oz - Absinthe
Dash of Peychaud's Bitters
A sugar cube

Mixing the ingredients

Do not use ice for this cocktail. Take a Old Fashioned glass and place napkin over it. Place a sugar cube over the napkin and soak it wet with Peychaud's Bitters. remove the napkin and drop the cube in the glass. Pour Sazerac Rye or Sazerac Brandy and muddle, until the cube dissolve. Take another OF-glass and pour Absinthe. Try to was the inside of the glass with and then pour the other glass over the absinthe. Take a peel of lemon and squeeze over it, rim the edge with the zest and then drop it in. Now sip from the centuries-old drink.

Whiskey Sour - the Sour of the Sours

Whiskey sour or au-revoir

 As every other sour, it has sweet and soft nature, but this time the mix reaches higher level for a simple reason. The bourbon is complimented from the rich citrus flavours. And the sugar just improves further the soft drink. I tell you, learn how to make Whiskey Sour, you will be never disappointed.

Recipe of Whiskey Sour

1 and 1/2 oz - Bourbon
1 oz - Fresh Lemon Juice
1/2 oz - Simple Syrup

Mixing the ingrediens

Old fashioned glass will be chilled this time. Just put ice in empty glass and shake the ingredients vigorously. Clean the glass and strain the mixed drink. Garnish your cocktail with an orange slice and a maraschino cherry.