I didn’t forget about y’all! It’s just been busy and good all around. Hoping the same for everyone out there reading this. So here’s a cocktail for you, to bring us back together.
We stumbled across the Pisco Sour while watching Zane Lamprey’s Three Sheets (a hilarious show from the early years of our courtship). It looked good, so we googled a few recipes and put something together. Years later, we still think of this as a refreshing summer staple.
Pisco isn’t something you run into every day, but it’s worth the hunt. It’s considered a brandy, but un-aged so the spirit is clear.
Tasting notes: The Pisco on its own smells a bit like a nice blanco tequila; sweet, a little floral, a little pear. But on taste, it’s more of a tequila with the characteristics of a nice dry European white wine. Earthy, smooth, a touch sweet and floral. The cocktail itself carries some of those same characteristics, but is very light and refreshing.
2 oz Pisco Portón
1/2 oz fresh lime juice
1/2 oz fresh lemon juice
1 oz simple syrup
1 egg whites
1-2 dashes of Angostura bitters in the shaker 4 dashes on top of the froth
I’ve been meaning to do this post for some time. Ever since I saw the Rye and Rhubarb recipe in the Finger Lakes Distilling newsletter, I’ve been looking forward to making this drink! Waiting for the rhubarb to grow in the garden and tracking down the Fee Brothers rhubarb bitters were the main reasons for the delay. It was worth the wait! The McKenzie rye whiskey is great on its own. It’s aged in new charred quarter casks and finished in sherry barrels from local Finger Lakes wineries. What a great base for this cocktail, which has a very unique blend of sweet and sour. Even Heather, who is not a big fan of whiskey based drinks, thought it was excellent!
McKenzie Rye and Rhubarb
2 oz McKenzie Rye Whiskey
2 oz Rhubarb Simple Syrup **
3/4 oz Fresh Lemon Juice
Dash of Fee Brother’s Rhubarb Bitters
Dash of salt
Shake ingredients and pour over large ice cubes in a glass. Garnish with a twist of lemon and use a small stalk of rhubarb as a stir stick.
** For the rhubarb simple syrup…Bring one cup each of sugar, water and chopped rhubarb to a very light boil while stirring until the sugar is dissolved. Remove from heat and let rest for an hour, strain and chill.
Fee Brothers is a fourth generation manufacturer of cocktail mixers and bitters located in downtown Rochester, NY. You can find the slogan “Don’t squeeze use Fee’s” on their website. Bartenders all over the world follow their advice. Did I mention they are in Rochester, NY? I know I did, but I thought it was worth highlighting since I don’t think many people are aware that such a distinguished operation is located right here. I thought it was cool that we saw a couple bottles of Fee Brothers bitters on the bar at the Green Goddess in New Orleans. I think that says a lot. While I was getting the rhubarb bitters I picked up a few other flavors, and even got an offer to go on a tour from Ellen Fee! I’m looking forward to seeing the whole operation…as well as trying out some new recipes.
McKenzie Rye and Rhubarb, for your sipping pleasure.
McKenzie Rye, from Finger Lakes Distilling.
Fee Brothers bitters. Just a sampling of all they have to offer.