While visiting Peru, know what got me through my magical sickness (it wasn’t an altitude issue, I swear!)? Pisco Sours. This was 100% true every time. As you can never quite recreate that first perfect one, let’s hit it with a twist, here’s our Lavender Pisco Sour!
When Alice and I visited Peru, the main thing on my list to do was hike Machu Picchu. As good stories go, I had zero issues with altitude sickness, felt great, went out for runs in the mornings, ate plenty of the local cuisine (Peruvian ceviche FTW!) and had zero issues until the morning of Machu Picchu. Then, I work up, felt like death itself and didn’t want to get out of bed — fate decided it was the perfect time for bronchitis. Thanks travel sickness! The entire day, under extreme over-the-counter medication, I felt questionable at best. The only saving grace? Machu Picchu. The second thing that got me through it? The promise of Pisco Sours. Now, in a lovely lavender hue!
Being a California boy, I love a good Margarita. Next to tacos and avocados, nothing screams home quite like a perfect one. Just the right amount of tartness, a hint of sweetness, the pleasant tequila-ness — yes, everything is right in the world when you have one.
Naturally, when Alice and I were researching our Peruvian adventure, we also researched the food, including the famed Pisco Sour. Of course we had to create our own and I’m pretty happy with our results — that, however, is another post.
Then, to compare our recipe’s flavor (for science!) we dined at Picca. It’s a tough job, but someone had to do it. After extensive testing (read many Pisco Sours), I can report that ours was a solid representation.
Having crafted a favorable one of those, it was time for us to up our game with a little variation. We wanted to start getting some different, fun and exciting flavors. Your standard one is always the stand-by, but it’s good to have a few extra that work.
Not wanting to go too predictable, we thought of lavender. It came upon us when we were on a hike and there was fresh lavender growing along the path. From there, it was a matter of getting it into the cocktail.
If you want to be hardcore, you can make your own lavender syrup. I’ll applaud you and everything. However, if you have friends like Floral Elixir Co., then have them make it for you. That’s what we did. As everything they do is handmade in small batches using quality ingredients, it’s exactly what we’d have done — except less cleaning for us!
With your lavender syrup secured, then it’s just a matter of getting your pisco (kinda important in a Pisco Sour) and your fresh lime juice. Oh, and don’t leave out the egg white, because egg white.
With their powers combined, it’ll transport you to Machu Picchu, just hopefully without the bronchitis.
Now, onto the Lavender Pisco Sour!
- 3 oz. pisco
- 1 oz. lavender syrup
- 1 oz. lime juice
- 1 egg white
- Big ol' sprig of lavender
- Glass type: coupe
- Put your pisco, lavender syrup, lime juice and egg white into your shaker with ice.
- Yes, egg white, don't be afraid.
- Seriously, buy good eggs and you're golden.
- Except the yolk part, leave that out, so maybe not golden.
- A whole lot.
- Gotta froth those whites.
- Pour into your coupe.
- Take a break, it's tiring.
- Once the drink has settled giving you that sexy top, garnish with lavender.
- Worth it every time.