Armed with a new bottle of Memphis BBQ Bitters that I had given him, he used it in a pinch to substitute for the traditional Angostura used to garnish a Pisco Sour. Although it seems like it wouldn't work, the BBQ bitters were a stroke of genius. They compliment the bright and zesty cocktail with a surprise of spicy heat, smoke, and that BBQ sweetness we all love so much. It's almost as though the cocktail had spent the entire day over the smoker with the ribs and then was miraculously served chilled to perfection.
I love Pisco Portón, made in Peru by the ever charming Johnny Schuler, another man of many talents. Restauranteur, Master Distiller, Porton Pisco CEO, Television Station Owner and Personality, International Man of Mystery (you get the idea). He makes his Pisco in the Andes mountains using his method of "gravity distilling" - a process that uses no electricity, and instead utilizes height and gravity to help the spirit through the distillation process. The end product is a mosto verde pisco that is smooth, dry, yet full of flavors of tropical fruits, hay, and spice. I think Portón is really lovely sipped neat, perhaps a testament to the fact that I'm ready to move to Peru and retire.
Just as summer starts to heat up, shake up a few Pedro's Memphis BBQ Pisco Sours adding extra heat to those glorious summer evenings.
Pedro's Memphis BBQ Bitter Pisco Sour
1 1/2 oz Portón Pisco
1/2 oz Simple Syrup
1/2 oz Fresh Lime Juice
5-10 drops Memphis BBQ Bitters
Dry Shake: Build your ingredients in a Boston Shaker (which will help prevent messy shaker explosions, as I have learned) and shake for 45 seconds until the egg is emulsified. Shake with Ice: Add a few ice cubes and shake again for about 30 seconds. Serve: Strain into a cocktail coupe and either spray on bitters using an atomizer, or drop the bitters on the surface of the drink.
Thanks for the awesome cocktail, Dad!