This recipe appears in:A Pisco Sour for Fall: The Shutdown Cider
This cocktail, created by John Hogan of Lincoln Restaurant and Teddy & the Bully Bar in Washington, DC, is an autumnal take on a pisco sour, made without eggwhite. The Bar Keep Chinese Bitters taste like five spice powder, with a bold kick of anise.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
About the Author: Lizz Schumer is a writer, editor, photographer and foodie living and working near Buffalo, N.Y. She is the author of "Buffalo Steel" and the editor of a small, weekly newspaper. She writes about food and drink on a freelance basis and can be found online @eschumer or lizzschumer.com.
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- 1 1/2 ounces La Diablada pisco
- 2 ounces Knudsen's Cider & Spice apple cider
- 1 ounce fresh lemon juice, from 1 lemon
- 1/2 ounce simple syrup (see note above)
- 2 dashes Bar Keep Chinese Bitters
Fill a cocktail shaker with ice and add pisco, apple cider, lemon, simple syrup, and bitters. Shake until well chilled. Strain into an ice-filled serving glass—use crushed ice if desired.