Cheers to that!

You should all know by now that I’m the queen of fun cocktails. Whether they be classics reinvented or something I’ve whipped up out of boredom, I’m always one to experiment with my liquor. Given that my roommate is part Peruvian part Chilean, you should’ve expected this recipe to come sooner or later..
For those of you who have never had the chance to experience Pisco Sours, I highly suggest you do. ASAP. All the ingredients should be found at your local liquor/grocery store, you will just have to dig a bit.


Some history on the drink for you courtesy of our friends at wiki:

The cocktail originated in Lima, Peru, and was invented by Victor Vaughn Morris, an American bartender, in the early 1920s. Morris left the United States in 1903 to work in Cerro de Pasco, a city in central Peru. In 1916, he opened Morris’ Bar in Lima, and his saloon quickly became a popular spot for the Peruvian upper class and English-speaking foreigners. The Pisco Sour underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris’ Bar, created the modern Peruvian recipe of the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix.
In Chile, historian Oreste Plath attributed the invention of the drink to Elliot Stubb, an English steward of a ship named Sunshine, who allegedly mixed Key lime juice, syrup, and ice cubes to create the cocktail in a bar, in 1872, in the port city of Iquique, which at that time was part of Peru. The original source cited by Plath attributed the invention of the whiskey sour to Stubb, not the Pisco Sour. The oldest known mentions of the Pisco Sour are from a 1921 magazine attributing Morris as the inventor and a 1924 advertisement for Morris’ Bar published in a newspaper from the port of ValparaĆ­so, Chile.
Chile and Peru both claim the Pisco Sour as their national drink, and each asserts exclusive ownership of both pisco and the cocktail. Peru celebrates a yearly public holiday in honor of the cocktail during the first Saturday of February. The two kinds of pisco and the two variations in the style of preparing the Pisco Sour are distinct in both production and taste. Thus the Pisco Sour has become a significant and oft-debated topic of Latin American popular culture.

And most importantly, the recipe…

In a blender, mix:
1 egg white
3/4 c sugar
1 c pisco liquor
7-8 large ice cubes

Once blended, add in 1/2 c freshly squeezed lime juice, and blend once more.
(note: the traditional way is to use key limes, however regular ones work just as fine)

Pour in to glasses and add a sprinkle of cinnamon on top.

each batch makes about 5 servings.





They look good, right?
If you’ve never had them before don’t let the raw egg white freak you out! You don’t taste it, I promise šŸ™‚


xo SA

Oh hot damn, this is my jam-tini

I read about this intriguing recipe incorporating jam into cocktails today, and naturally, had to try it for myself. Jam/jelly/preserves are one of those things that I undoubtedly have lying around somewhere in the back of my fridge for one of those once-every-3-months moments that I’m dying for a PB&J, so may as well put it to use. And for a fruity drink? Of course!

I rounded up what I had for ingredients in the house that sound like they could mix well (and I swear, it came out AMAZING!)


As a Massachusetts gal, I feel like it’s a staple to have beach plum jam in the house. Aside from it just tasting better then grape/strawberry,etc, it is used more for baked goods rather than your childhood lunchtime fav. This unlikely suspect provided a unique (and somewhat more adult, I suppose) spin to my jam-tini adventures. For those of you who have yet to discover this magical delight, you should really try it for a fun change. It’s native fruit to Cape Cod, and tastes somewhere between a plum and a cranberry, however I haven’t really ever seen it used for many things besides jam (learn moreĀ here).


First, I simmered a heaping teaspoon of the jam with about a teaspoon of agave. The agave boils pretty quickly, but as soon as the jam turns into a liquid and combines with the syrup, you should be good to go.


Second, I juiced my lime. I ended up using one lime per martini to ensure an extra zing. (As a side note, can I mention how great of an idea hand juicers are? I never used one until my roommate got one, and now I am placing it on my list of kitchen necessities.)

I then mixed the lime juice with the agave/beach plum mixture and poured over ice. Then came a shot of elderflower liqueur followed by a shot of coconut rum.

Shake, pour in a pretty glass, and voila!


As you can see from the photo, the jam/agave ended up forming little droplets almost in the bottom of the glass . It’s a bit hard to swish and mix, however the flavor still combines nicely and almost gives you a (classy, but) jello-shot like texture on the bottom.

Overall, I have decided that jam (or in this case beach plum jelly) is a unique but awesome alternative cocktail mixer if you’re looking to be a bit fancy and impress without having to really go beyond the contents of your kitchen. I generally like most fruity drinks, but this is definitely on top of my list of new favorites!

Have you used jam/jelly before in mixed drinks? Successful or bad experience?

xo SA