The Beauty of the Traditional Pisco Sour
Sick of your usual call drink? Try something new. In this series, we're asking the city's bartenders to name their current drinks of choice. Check out our Good Call archives for another round.
Today's call comes from Devin Howell of Camp David (221 Avenue B; 212-228-0170).
What's your call drink?
A Pisco Sour.
What is it about this drink that you like so much?
There are many variations of the classic. I really enjoy the drink for its originality and perfect balance, and the angostura garnish on top of the foam really ties the cocktail together.
Has it always been your favorite? How long did it take you to find it? What was that process like?
I spent two months in Peru; in that time, I spent a few days at the Pisco museum where I learned traditional way of creating the cocktail, which gave me a whole new appreciation of the cocktail.
Where can we find your cocktail around town?
Aside from enjoying the cocktail on our new outdoor secret garden area/terrace, I enjoy having the cocktail at Louro in the West Village. Killer spot for cocktails.
What's the recipe?
3 oz. pisco
3/4 ounce simple syrup (one part sugar, one part water) or 2 teaspoons sugar
1 ounce lemon juice, fresh-squeezed
1 fresh egg white (pasteurized if you like)
2 dashes Angostura bitters
Tools: shaker, strainer
Glass: cocktail or goblet
In a shaker, combine pisco, simple syrup, lemon juice, and egg white and shake vigorously with ice. Strain into a glass and dash with bitters.
What's your second favorite drink?
A Fancy Free Cocktail
2 dashes of orange and angostura bitters
3/4 ounce maraschino liquor
2 ounces Overholt Rye Whisky
Build in rocks glass. Add an orange and lemon twist garnish.