The Pisco Sour is the quintessential Peruvian cocktail. Frothy and tart, its unusually luscious constitution puts the happiness into happy hour.
Traditionally made up of Pisco—a white Peruvian brandy made from Muscat grapes—lime or lemon juice, simple syrup, an egg white and angostura bitters, the Pisco sour doesn’t have too many imitators. Why mess with a good thing?
Here we’ve kept the traditional recipe intact, but heightened the citrus notes with some intoxicatingly fragrant lemongrass. Lemongrass, used traditionally in Thai cuisine, is also highly prized for its aromatherapeutic benefits, which include revitalizing the body and relieving stress-related symptoms like headaches, body aches, and nervous exhaustion.
So sit back, relax, and sip on this Thai–Peruvian love child. Let the chilling out begin.
Lemongrass Pisco Sour
Serves 1
Notes: You can buy lemongrass fresh and mince it yourself—just use the white part. Or you can buy it frozen and pre-minced from most Asian grocery stores.
Lemongrass-Infused Pisco
For every drink, mix 2 ounces of Pisco with 2 tablespoons of finely chopped lemongrass (see the note above). Stir and allow it to sit for at least an hour and overnight if you can. Strain through a fine-mesh sieve and discard the lemongrass. This recipe can be easily multiplied.
Lemongrass Pisco Sour
- 2 oz lemongrass-infused pisco
- 1 oz freshly squeezed lime juice
- 1½ tsp raw honey
- 1 egg white
- 2-3 drops Angostura bitters
Mix all of the ingredients in a shaker filled with ice. Shake vigorously until cold and frothy, about 15-20 seconds. Strain into a champagne flute and serve immediately.
