My sister is graduating from her masters program in counseling today so she is officially ready to hear all about your problems. But first, let her have a sip of this cocktail I made for her as soon as we got back from her commencement.
- Sugar cubes
- Champagne or Prossecco (something dry to offset the cranberry)
- Cranberry Juice
- Angostura Aromatic Bitters
- Drop the sugar cube in the bottom of a champagne or wine glass
- Splash a few drops of the bitters on the cube
- Fill the glass about half full of champagne (or more, depending on how strong you like your bubbly)
- Fill the rest of the glass with cranberry juice and beware, this is super yummy!
Cheers to all the graduates!!
The pisco sour was invented in Peru… or Chile… the two countries can’t agree. To be honest, I don’t care. It’s delicious.
I discovered the pisco sour the first night I was in Chile. I asked one of the adorable women who worked at the hostel where I could go for a drink, a view of the lake and to read my book. She asked me if I’d had a pisco sour. When I replied that I wasn’t familiar she took my hands in hers and said very seriously. “Turn left outside the hostel. Go two blocks. The restaurant on the left has the best pisco sours. Go!”
I had my mission. If you choose to accept and make these yourself, beware, they are amazing. They taste like a cross between a whisky sour and a margarita. The sugar may give you a headache the next day. Drink plenty of water.
- 1/4 cup pisco
- 1 Tbs sugar (powdered sugar works best)
- 1 Tbs fresh lemon juice
- 1 Tbs egg whites (you can skip this if it freaks you out, but it won’t be as good.)
Put all these ingredients in a food processor or blender with 3 ice cubes and blend until frothy and smooth. Enjoy with ceviche or guacamole.