Liquid Assets: Summer Cocktail Trio Recipes
A classic, an offshoot, and an upstart
Classic Pisco Sour
2 oz pisco brandy (preferably Peruvian)
1 oz fresh lime juice (mixologist Ted Kilgore prefers lemon)
1 tbs sugar
1 med egg white
3 drops Angostura bitters
Dry shake (no ice) first four ingredients for 10 seconds, then add ice cubes and shake for another 45 seconds. Strain into a chilled cocktail glass, add bitters and decoratively swirl (using a cocktail straw) to release the aromatics.
The Hemingway
2 oz dark rum
½ oz Maraschino liqueur or cherry juice
1-2 tsp sugar
¾ oz fresh lime juice
2-3 oz fresh grapefruit juice
Shake the ingredients with ice and strain into a chilled cocktail glass. A little foam and froth is good. Garnish with a slice of lime.
The Loop When It Sizzles
2 oz Maison Surrenne (or Germain Robin) Cognac
¾ oz St. Germain Elderflower Liqueur
½ oz fresh lime juice
1 dash Angostura bitters
Shake all ingredients expect bitters in a mixing glass filled w/ ice. Strain into chilled cocktail glass. Add bitters and a lime wheel.
