The Cupid’s Cup
Autumn is officially here, and the weather lately has been stellar. I am saluting the change of seasons with this flirty riff on a classic Pisco Sour. Pisco is a grape brandy that can only be produced in Peru or Chile. Both countries fiercely claim it as their own, and most pisco lovers have a firm preference. While it tends to make an appearance around Valentine’s Day, I think it is far too delicious to relegate to just February.
What You Will Need
1 1/2 oz Pisco
1 oz Aperol
1 oz fresh lemon juice
1 oz simple syrup
1 egg white
How To Make It
Combine all ingredients in a cocktail shaker. Give it a vigorous dry shake first to build that velvety foam, then toss in ice and shake until the container feels thoroughly chilled. Strain into a chilled coupe.
The Culinary Chase Note: A traditional Pisco Sour calls for lime, but lemon steps in here to perfectly balance the bittersweet notes of Aperol. Enjoy!
Mocktail Version: Prefer a non-alcoholic option? Swap the pisco for 1 1/2 oz of unsweetened white grape juice and the Aperol for 1 oz of a non-alcoholic bitter orange aperitif (or a splash of fresh orange juice with a tiny touch of grapefruit juice for that bittersweet bite). Follow the exact same dry shake and ice shake method to keep that gorgeous, velvety foam!
The Cupid's Cup
Ingredients
Equipment
Method
- Combine all ingredients in a cocktail shaker. Give it a vigorous dry shake first to build that velvety foam, then toss in ice and shake until the container feels thoroughly chilled. Strain into a chilled coupe.