A customer came back from a trip abroad with a newfound love of Pisco, and in specific — the Pisco Sour.
We don’t have Pisco at the restaurant where I work, but that didn’t stop me from making her an egg white sour with Añejo tequila.
The drink was a hit and she cleverly named it the Anita Pisco — “I need a Pisco.” And her name is a Anita Paladino. And there’s still no tequila in the drink, but she and I still think it’s funny to call it that.
I’m sure it’s slightly annoying for my co-workers that I have these one-off drinks for a dozen different regulars… but my customers like it that I remember their drinks, and when it’s something specific to them (like his this Anita Pisco) — it’s even more of a memorable visit to the bar. Plus we’re only open five days a week and I’m usually there most every night, which is surely how all this arose in the first place.
Regardless, I like slinging specialty drinks and it’s always a treat to have fun and enthusiastic customers.
The Reg Lenna is showing Jaws tonight at 7 p.m. and the organizers gave me a little shout-out in some of their social media promotion:
I love seeing people’s photos of the drinks I’ve made them at the bar.
It’s nice to see the cocktail from a different angle… The customer’s eye view!
Thanks for the photos AnnieBets!
Prizefighter No. 1:
Read more about the Prizefighter by clicking here.
New York Sour:
A perfect shot of a New York Sour! And I’m even in the frame, prepping two rocks glasses for another round of drinks! Ha!
That glorious moment when the cocktail’s full to the brim and the wine’s still floating — not yet mixed in with the whiskey and lemon! I love the look of it!
Read more about the New York Sour by clicking here.
Here’s a photo of a Disaronno Sour that I was tagged in earlier tonight:
The recipe’s a simple one, but just make sure to use fresh-squeezed lemon juice! It makes all the difference!
About This Cocktail:
A classic amaretto sour made with Disaronno.
•2 oz amaretto
•1/2 oz simple syrup
•1/2 oz fresh-squeezed lemon juice
Shake all ingredients over ice and strain into a chilled cocktail glass — or strain over new ice into an Old Fashioned glass. garnish with a lemon twist.
Here’s a photo of a cocktail I made for LochNessie last night:
A classic Blinker cocktail:
This drink is one I have saved in my Highball app.
Highball is a really great app for saving cocktail recipes. It’s easy to use, it’s pretty minimalist and it allows you to save and share your recipe cards.
Here’s my recipe card for The Blinker:
When I made the Blinker last night, I didn’t stick exactly to the recipe.
I didn’t use grenadine for the drink, as the only grenadine on hand was the typical pre-packaged grenadine full of sugar and preservatives and whatnot.
Instead, I used a grenadine-style simple syrup comprised of Pom Pomegranate juice and my restaurant’s housemade simple syrup.
It’s not a full-blown grenadine, as it’s missing a few ingredients and flavor components, but it’s a start — and it’s a nice flavored simple syrup to have on hand.
Here’s a link with more info about Jeffrey Morgenthaler’s method.