The Rose Sour, created by one of our favourite bartenders, Sam Ross of Attaboy uses the marvellous spirit, Pisco to great effect at its core.
For those of you unfamiliar with the ingredient, Pisco is a brandy produced in South America. It’s thought that the drink took its name from the Peruvian port town of Pisco where the spirit was made and stored in large, pointed ceramic vessels, also known as “Pisko”. The town was also possibly named after the large population of little birds or “Pisco” that inhabited the area.
Both Peru and Chile lay claim to having invented pisco and place a lot of a national pride behind the issue but fortunately for us, there is no confusion as to where the Rose Sour was first created and what marvellous ingredients were used.
It’s a simple but elegant sour with pisco, the brilliant Italian carpano bianco vermouth, a splash of fresh zingy lemon juice and some sweet strawberry syrup to balance the drink to perfection.
- 40ml Pisco
15ml Carpano Blanco Vermouth
- 20ml fresh lemon juice
- 20ml strawberry syrup
- Dash of vegan foamer
Fill a cocktail shaker with ice
Add all ingredients and shake for 10 seconds
Strain into a martini glass
Garnish with strawberry