The Essential Cocktail Book: A Complete Guide to Modern Drinks with 150 Recipes Hardcover – Illustrated, 5 September 2017
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- Hardcover : 352 pages
- ISBN-13 : 978-0399579318
- ISBN-10 : 0399579311
- Dimensions : 13.39 x 2.79 x 18.47 cm
- Publisher : TEN SPEED PRESS; Illustrated edition (5 September 2017)
- Language: : English
- Best Sellers Rank: 2,833 in Books (See Top 100 in Books)
- Customer Reviews:
About the Author
From the Publisher
Made with pisco, lemon juice, simple syrup, and egg white, this frothy spur off the sour family tree has roots in both America and Peru. The story goes that American-born Victor Morris moved to Peru in the early twentieth century to work on the railroads but ended up opening a bar instead. He supposedly fashioned an antecedent of what’s known as the Pisco Sour, bringing Peru’s local liquor to bear on a sour template.
Add all ingredients to a cocktail shaker and dry shake. Add ice to the shaker and shake well. Strain into a chilled coupe or cocktail glass. Garnish with Angostura bitters.
Simple Syrup (Makes 1 ¼ cups)
1 Cup White, Cane Or Demerara Sugar.
1 Cup Water.
Combine sugar and water in a small saucepan over low heat. Stir until the sugar is completely dissolved and remove from the heat. Allow to cool to room temperature before transferring to a jar. Simple syrup will keep in the refrigerator for 1 month.
Pisco Sour Ingredients
- 2 Ounces Pisco
- 3⁄4 Ounce Lemon Juice
- 1⁄2 Ounce Simple Syrup (recipe below)
- 1⁄2 A Large Or 1 Small Egg White
- Garnish Angostura Bitters