"Hey! Welcome! We're all having Pisco Sours. I'll make you one!" As the offer floated from her vocal cords, through the air, and bounced into his ears his mouth slowly opened and he pushed out a barely audible "okay." But it wasn't okay. He hated Pisco Sours.
He didn't only hate Pisco . . .
As he crossed the tracks on Canal he could faintly make out the gruff voice of a trombone from deep within the Quarter. He glanced down at his wrist out of habit and laughed because he had intentionally left his watch at the hotel. No matter. Crossing this historic street was as close to stepping back in time as one can get. The . . .
The sun was retiring earlier than it did yesterday. It was also the first day he had tied a scarf on before heading out. The leaves had a firm grip on their respective trees but they had begun to change into their more seasonally appropriate hues. Leaves are always so fashionable. In a few weeks, they would be crunching under his . . .
And I didn't know it until I got back
For the longest time, I have avoided the Chicago Cocktail. Mostly because I have never had a good one. It is one of those cocktails that you see on menus of newly opened places that have no soul. The new bar manager who was waiting tables a year before thought it was a good idea to dig this one out of his reprinted copy of . . .
Laissez les bon temps rouler
The Sazerac is the only stirred cocktail to rival the Martini. In all honesty, I think they could have been friends in another life. The worst one I have ever had was at the Sazerac Bar In the Grand Roosevelt Hotel located at 130 Roosevelt Way, New Orleans, LA. I recommend pours of Guinness across the street at The Erin . . .
Eggs are for texture not foam!
The Pisco Sour is one of those drinks that can make a bartender cringe. The drink, aside from regular ingredients, involves cracking an egg and the ol’ dry shake. These techniques alone quickly put it into the “fancy” drink section of a menu.
Now, let me tell you how to improve your methods for a tasty egg white . . .
Eaux-de-vie. Burned wine. Blame it on the Henny. Etc. Brandy is basically the corner stone of distillation and aging spirits as we know it today. Brandy is made from fruit. It is very common to see grapes used as in Cognac or Armagnac but apples, peaches, plums, whatever can be used. Without brandy we would . . .