The Pisco Sour

The weather in San Francisco can be appallingly inappropriate, most especially noted in the summer time. Like in late August, for example – it is not unheard of for it to be cold and foggy in the middle of the night… or day… or afternoon. Not that it keeps us from darting around trying to imbibe cocktails that hearken back to warmer, more seasonally appropriate weather and cocktails. In the case of my latest episode, the pisco sour was my ticket to said times, and apparently, those Peruvian and/or Chilean good times that I've only ever vicariously experienced with the help of this fair city.

The pisco sour is a refreshing, if not bizarre, by American standards, concoction/frappe of pisco (a Peruvian grape brandy), lemon juice, egg white, sugar and bitters. Not requisitely consumed by the Rocky-emulating set of hipsters and yuppies, but more so by those looking for a wonderfully refreshing cocktail drinking experience in the sea of stateside classics and novelty. The debate between whether the Peru or Chile was originator of the drink is, to this day, still going strong, but the methodology of both versions is the same.

By the vigorous shaking of any given beloved bartender that is so inclined to serve said cocktail, a good pisco sour, when poured into a delicate glass untouched by any rim accoutrement, will be virtuously topped with what almost resembles the fluffy, alcoholic, unsweetened beginnings of a meringue. A dash of (regional Amargo) bitters, whether or not expertly toothpick-carved into a "heartbeat," tops this lovely thing off and officially makes your cocktail the envy of all others that are within range.

"Don't knock it 'til you try it" has always been a mantra that everyone seems to understand; it is a successful and diplomatic alternative to "leave me the hell alone and let me do what I want" when embarking upon any potentially questionable meal, drink, date, flirtation, or life decision. I suggest you do the same and find a pisco sour immediately.

And if you're in San Francisco, having your own National Pisco Sour Day might just be a welcome aide in helping you forget about that third layer you're going to have to put on when you step back into the outside world.

The Pisco Sour

3 oz pisco
1 oz fresh lemon juice
2 tsp sugar
1 egg white
1 dash bitters

Shake the first four ingredients in an iced cocktail shaker… shake, dammit… and strain into 1 or 2 glasses. Top froth with bitters. Salud.