For all our cocktail bloggin', Marisa and I are actually pretty lazy mixologists...if a cocktail calls for too many steps or too many specialty ingredients, we skip it. But there's one fancy-pants cocktail move I've been dying to try - the egg white froth. I ordered a Ramos Gin Fizz at a trendy cocktail bar a few years ago and was totally shocked when I saw the bartender crack an egg into the shaker. I had no idea that was a thing! Turns out, it totally is a thing. Egg white is a classic cocktail ingredient used in lots of recipes, and it makes for a texture I love - it creates a float of frothy foam reminiscent of meringue.
For some reason, I always thought this was a do-not-try-this-at-home kind of step and never attempted to make a cocktail with egg whites myself. This week I randomly decided I wanted to give it a whirl (nothing like pregnancy as a time to get wild with your cocktail experimentation...). A Pisco Sour is a classic 1920's South American cocktail that uses the base of pisco, a type of brandy produced in Chile and Peru (despite never hearing of it before, I found it easy to pick up at my local liquor store). In addition to the aforementioned fancy-pants egg white, the cocktail also calls for a couple drops of Angostura bitters. Specialty ingredients! Extra steps! We're like real bona fide mixologists over here!
The result was worth the risk taking - as it turns out, pisco sours are delicious. Marisa and our friend Ashley, my trusty cocktail tasters, were using terms like "margarita-like" and "elegant," and taking more than just the obligatory sip. And despite the element of intrigue of ingredients like egg white and pisco, they're actually a breeze to whip up. Just my style.
That bit of silky foam adds a texture that just makes the cocktail seem more elegant...even though it's not a complicated step. If you can crack an egg without breaking the yolk, you're already halfway there.
Get a printable version of the recipe here.
Just one quick note - to use the tumbler glasses shown here instead of coups, we doubled the recipe.
(all photos, jamie grill photography)