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Chat Leftovers: Name that cocktail


Pisco sour.(Dayna Smith for the Washington Post; tableware from Crate and Barrel)

Okay, maybe it's a little early in the day to be thinking about cocktails, but do dive into today's article about homemade mixers, then plan to tune in to today's Free Range chat at 1 p.m. Spirits columnist Jason Wilson and bartender extraordinaire Todd Thrasher will be with us to take on any drink-related questions. And as usual, the rest of the Food staff will be there to take on all the rest.

Speaking of questions, here's one we couldn't get to last week:

I had the most amazing drink recently. According to the menu, it contained pisco, lemon, rosemary-infused something and egg white; shaken, I presume, and served sans ice. Can you help me re-create it by suggesting proportions and a pisco brand (not pricey)? (The restaurant I had it at specialized in food from northern Spain, if that helps.) Thanks!

I asked Jason Wilson to tackle this one, and here's what he says. What you're describing is a variation of a pisco sour. Check out the recipe we published a couple of months ago, and make the following changes: Substitute lemon for the lime juice. Toss a sprig or two of rosemary into the shaker.

As for piscos, try Macchu Pisco, which is produced and imported by Bethesda resident (and Peruvian native) Melanie Asher. Macchu Pisco's Quebranta (about $25) is full-flavored and approachable. Its La Diablada (about $35), with its floral and peppery notes, is perhaps even better. Avoid the commonly found Chilean brand Capel.

Let us know how it comes out!

-- Jane Touzalin

By Jane Touzalin  |  December 16, 2009; 8:15 AM ET
Categories:  Chat Leftovers  | Tags: Chat Leftovers, Free Range, Jane Touzalin  
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