September is such an interesting month, the weather is still quite warm by day, but nights are starting to cool and days are getting shorter. I've recently noticed that there are still some wild blackberries growing on the bushes near my home. So, I've started to take a small re-useable container on my neighbourhood walks - those berries can't go to waste!
One of the cocktails I love to make during transition seasons is the Pisco Sour. If you've ever travelled to Chile or Peru, you will have heard of it. It is a drink with a lot of history. Both countries claim that they are the originators of the drink and each area within those countries makes it a little bit different according to regional tradition.
It you've never tried Pisco, you should! It is a kind of brandy made by distilling fermented grape juice, which is left over from the wine making process. Most types of Pisco are made in the Chilean and Peruvian wine regions and are aged for a short time in glass or stainless steel vats that do not alter the juices flavour. It is quite similar to Grappa from Italy and Brandy Mac from France.
I hope you bring a little bit of Chile & Peru to your weekend!
Salud y amor,
Krista
Blackberry Pisco Sour
makes 1 drink
Ingredients
2 oz blackberry purée, * recipe below
2 oz pisco
3/4 oz lime juice
3/4 oz simple syrup, * recipe below
1 egg white
2-3 drops angostura bitters
3 fresh blackberries, garnish
Method
Combine first five ingredients into a cocktail shaker and dry shake for 30 seconds to 1 minute. This will froth the egg white. Add ice to the shaker and shake for 30 seconds until the tin becomes chilled. Strain into a glass and add 2-3 drops of bitters. Garnish with fresh blackberries.
*Blackberry Purée
2 cups blackberries
1 - 1/2 cup water (the amount will depend on your blender)
Add blackberries and water to a high-speed blender. Blend until berries are puréed. Pour purée through a fine mesh sieve and into a container. Chill until ready to use.
*Simple Syrup
1/2 cup sugar
1/2 cup water
Combine sugar and water in a small sauce pan. Bring to a boil, stirring to dissolve sugar. Simmer until the liquid begins to thicken about 1-2 minutes, then take off heat and allow syrup to cool.
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