Admittedly, I have not explored the world of piscos as I would like - but there's always time and far too many spirits that need to be tried - but going off of a recommendation from Stevi Deter on Twitter (@smd) I gave two brands a try in this drink. They were both new to me, one being BarSol and the other Biondi. Side by side the two Pisco Sours are similar but my tastes took me to enjoying Biondi Puro over the BarSol Acholado. In theory I should have tried both from one grape or a blend, but availability is an issue with pisco. Sadly, while it is becoming more popular, the selection we find in the other spirits are not always found in pisco. With luck that will change, but for now I encourage you to find a pisco and make your own Pisco Sour - it is the best drink for the spirit that really shows off its unique flavor.
On another note, this sour is unique because it includes raw egg white. I get the question all the time about drinking raw egg with all the salmonella scares out there. One way to enjoy many of the great egg drinks (which happens to include many of the classic cocktails that are a shame to miss) is to go with pasteurized eggs. It also just so happens that Danilo Alfaro, About.com Guide to Culinary Arts, has a great quick tip for pasteurizing eggs in the microwave. For this technique in the drink world, be sure to chill the pasteurized egg before mixing it (hot eggs, bad!).
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Comments
Really, you can’t pasteurize eggs at home.
You can buy eggs in the shell that have been pasteurized though. If your store doesn’t have them, ask them why not. After all, Safeway just recalled organic eggs…then stopped offering the pasteurized ones. Dumbass*s!