About
This pisco sour was created by Andrew Mackey in 2011 (Chicago, IL), this drink proves Malört can shine in cocktails. With a full ounce, grapefruit juice, and honey to soften its bite, it’s weird, surprising, and very drinkable, especially if you like bitter things.Cheers y’all!
Ingredients
- 1 oz · 30 mlJeppson’s Malört
- 1 oz · 30 mlpisco
- ¾ oz · 22.5 mlfresh lemon juice
- ½ oz · 22.5 mlfresh grapefruit juice
- ½ oz · 15 mlhoney syrup
- ¼ oz · 7.5 mlsimple syrup
- 1 dashAngostura bitters
- 1 egg white or other foamer
- Peychaud’s bitters to garnish
Method
- 1
Add all ingredients to shaker tin.
- 2
Shake without ice (“dry shake”).
- 3
Add ice.
- 4
Shake until chilled.
- 5
Strain into coupe.
- 6
Garnish with Peychaud’s bitters.
anatomyofadrink.com/cocktails/wicker-park-sour