Pisco Sour

I first heard of this drink last year while having dinner with my husband in San Francisco. While my DH was living in Chile (I say living because anything over a month seems like living to me and he was there for 3.) he discovered this drink. Since his birthday is coming up this hip Saturday sip is dedicated to him. This is actually Peru’s signature drink, but still made it to Chile.

Ingredients:

• 1 Sugar Cube
• 5 Dashes Angostura Bitters
• 1/4 lemon
• 2 Maraschino cherries, stemmed
• 2 Maraschino cherries w/stem for garnish
• Ice
• 2 Ounces Alto del Carmen Pisco Brandy
• 1 Ounce lemon-lime juice
• 1 Ounce Simple Syrup

How to:

Put sugar cube in the bottom of a tempered pint glass. Coat the cube thoroughly with the bitters. Add the lemon wedge, 2 stemmed cherries, and 1/2 cup ice cubes to the glass. Muddle the ingredients thoroughly – until the ice is red and slushy. Fill the glass with ice. Add brandy, lemon-lime juice, and simple syrup. Cap the glass with a stainless steel cocktail shaker and shake vigorously for 10 seconds. Pour the drink and ice into glass. Garnish with 2 cherries with stems – serve immediately.

**Recipe variation found in Hip Sips Cocktails by Lucy Brennen.**