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In keeping with last week’s drink, here’s another fantastic Latin American cocktail, this one from South America’s cuisine capital, Peru: the Pisco Sour.  The Pisco Sour is sweet and tart, like a Sour should be, with a complexly herbal aroma from the bitters, but should showcase the Pisco: fruity and vegetal, like fresh grass, smooth but with a citrusy finish.  This drink incorporates raw egg white, and that’s not for everyone.  You can make a Pisco Sour without the egg, and it will still be a tasty Sour.  But a true Pisco Sour with the egg is silky and rich, with a gorgeous head of foam that you’d miss out on.

Read below for the full recipe!

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Tomorrow is Cinco de Mayo!  We’ve previously featured two drinks that would be great tomorrow, the Margarita and the Oaxacan Sunrise, but here’s a new drink to help you celebrate properly: the Strawberry Tequila Daisy.

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Born and raised in the state of New York, I am a Yankee through and through – even though I now reside in the decidedly southern* city of Washington, DC.   That does not, however, preclude me from enjoying one of the South’s greatest culinary gifts to the world, the Mint Julep.

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I am not the biggest fan of the Manhattan.  This is something of a terrible secret to confess in the world of cocktail aficionados.  The Manhattan is as classic a cocktail as they come; it’s a quintessentially masculine cocktail.  But it’s a little too rich for my taste.  So, I played around until I found a version I loved, which I dubbed the Bittersweet Manhattan.  Except it’s hard to invent anything truly new in the world of cocktails, and I found out that my recipe goes back at least to the 1920s as the Boulevardier.  Oh well.  It’s delicious no matter what you call it.

Read below for the full recipe!

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