Drink Me Recipe: SOMA Sour
We here at BAS Headquarters are always thinking of new awesome things to bring to you, our dear (and depraved) readers. So with this in mind we’ve teamed up with the fine folks over at Drink Me Magazine to bring you a new drink recipe every Thursday. That way you can make yourself a little special sumptin-sumptin to aid you in your weekend wickedness. This week’s recipe, brought to you by the very esteemed Patrick Poelvoorde, is the Behemoth’s Claret. Take it away Patrick!
Today’s recipe is a crafty little variation of a South American classic, which I would have run a few weeks ago for International Pisco Day but we were relaunching the Drink Me website (ain’t it purdy?). The process of making pisco (aka South American brandy) was brought to Peru by Spanish immigrants from as early as the 1500s and continues today in both Peru and Chile, with both countries claiming it as their own. The pisco in this recipe was awarded the Gran Medalla de Oro in 2010—the highest honor this particular liquor can receive. Campo de Encanto, meaning “field of enchantment” en español, is the culmination of two-and-a-half years by three partners all bringing different skills to the project to produce a wonderfully bright and floral libation with hints of citrus and vanilla. In this recipe, we will be enhancing Encanto’s bouquet with a lavender syrup and fresh Meyer lemon juice. Let’s get started.
Campo de Encanto Pisco $35
5 oz Peychaud bitters $9
10 Meyer lemons $5
5 egg whites $2
1 cup sugar $1
2 ½ Tbsp dried lavender pedals $2
First, cut the lemons in half and squeeze juice into clean bowl and set aside. Next, combine 1 cup sugar and 1 cup water and heat until all the sugar dissolves. Remove pot from heat and add the lavender. Allow the lavender to steep in the simple syrup for about 30 minutes, then strain pedals and allow the syrup to cool to room temperature. The final preparatory step is to separate the whites from the yokes and place whites in a clean squeeze bottle.
Step 1: In a cocktail shaker combine 1.5 oz of pisco with .5 oz egg white.
Step 2: Add .25 oz lavender syrup and .75 oz Meyer lemon juice.
Step 3: Toss in some ice and prepare to “Shake It Up” like The Cars, which means hard and rather ’80s-ish.
Step 4: Double strain into a chilled martini glass through both a Hawthorn and a fine mesh strainer to remove all the little ice slivers, allowing for the velvety texture of the cocktail to shine.
Step 5: Garnish with 3 drops of Peychaud bitters dropped on top of the foam, give the glass a little spin and enjoy the flavors of early spring.