Cocktails: Pisco Sour

When I think October, I think egg drinks.

Mostly because the lovely Riki, who's birthday is also in October, hipped me to many an egg based cocktail during her celebrated tenure at Alembic.

The house specialty, if there is one, is the Pisco Sour, a drink as entertaining to imbibe as it is to watch all 100 pounds of Riki fashion it for me - shaking the cocktail mixer like it was her job (it was).

Many different bartenders have many different versions of what we affectionately call "the shaky shot" here in San Francisco (with all the puerile connotations one would expect from a town fond of casual nudity, excess and fabulousness), but I think the Pisco Sour, a Peruvian classic invented by American bartender Victor Vaughn "Gringo" Morris is the ultimate shaky shot (well, drink... we're adults n'est pas?).

Pisco Sour Day is the first Saturday in February, and you can be sure we will be revisiting this frothy beverage once things start to warm up next Spring. For now, we raise a glass to all our Libra pals: every day should be Pisco Sour Day!

Pisco Sour:
  • 3 ounces of pisco.
  • 1 ounce of simple syrup.
  • 1 ounce of key lime juice.
  • An egg white (yes, raw).
  • A few dashes of Angostura Bitters.
  • Cracked ice.
Mix everything but the bitters in a cocktail shaker, seal it with a pint glass and shake, shake, shake, Senora shake your body line. Work, work, work Senora, work your body line.

Pour in a large tumbler and shake, shake, shake some bitters on the foam. Serve immediately.

Drink it, make another!


The Alembic
1725 Haight Street
San Francisco, CA


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