When Pisco Portón sent me a bottle of its spirit, the first thing that sprung to mind was, “It’s Pisco Sour time!” As I reached for the simple syrup in the fridge, right next to it, I saw a jar of strawberry syrup I made. That gave me an idea.
The floral and light fruit notes in the pisco seemed like a natural match for strawberry. In keeping with the light spring tone of the drink, I opted for Meyer lemon and few drops of orange flower as the accents. I like to use egg whites from an actual egg but, if you think that is risky, there are pasteurized and powdered egg whites that you can use instead.
1 ½ oz pisco
1 oz strawberry syrup*
½ oz Meyer lemon juice
1 egg white (about ¾ oz.)
2-3 drops orange flower water
In a cocktail shaker, combine all ingredients except orange flower water and shake vigorously with ice for at least 30 seconds. A hard shake makes the foam.
There’s a chemical reaction with the egg white that can cause the shaker to pop open if it’s not sealed well, so be careful. Strain into chilled rocks or coupe glass. Add the orange flower water to the foam. Garnish with fresh strawberry if desired.
1 part water
1 part sugar
½ part strawberries
Bring all ingredients to a boil, reduce heat and simmer for about 7 minutes. Remove from heat and let cool. Then strain the strawberries out and store the syrup in the refrigerator in a sealed glass container. Add a tablespoon of vodka to extend the life of the syrup if you plan to keep it for more than a week. The strawberries make an excellent topping for ice cream, cake or pancakes!