Gringo Pisco Sour

Name: Gringo Pisco Sour
Yield: makes 1 drink
Ingredients: 2 ounces Pisco Capel Reservado brandy; 3/4 ounce simple syrup (page 154); 3/4 ounce freshly squeezed lemon juice; 1/2 ounce freshly squeezed orange juice; 1 egg white; 3 dashes Angostura bitters, for garnish; 1 orange half-wheel, for garnish; 1 brandied cherry (see page 36), for garnish

January 24, 2012

Image may contain Cutlery Fork Pottery and Saucer

Photo by Chelsea Kyle

We have served this variation of the pisco sour ever since we first learned about the drink in the mid-1990s. There weren’t many pisco choices available back then, so we worked with what we had. One brand we used was Pisco Capel Reservado from Chile, a blend of 30 percent Muscat and 70 percent Pedro Jimenez and Torontel grapes, which give the spirit a nice sweet full flavor, as it’s aged in wood for up to 6 months. Because of the slight oak, it combines beautifully with fresh lemon juice, so our variation was a gringo-styled sour, tall over ice.

Recipe notes

29 Ricotta Recipes for Dinner, Dessert, and More

Put that half-full tub to use with recipes that go beyond the Italian American classics.

The Most-Saved Recipes in the Epicurious App This Week

Like seared scallop piccata and chocolate Guinness cake.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vegan Chili

This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.