Tuesday, August 9, 2011


2 oz Macchu Pisco
1 oz Marie Brizard Apry
1 oz Lemon Juice
1 1/2 tsp Spanish Marmalade
1 oz Egg White

Shake once without ice and once with; double strain into a rocks glass and add a straw.

The drink on Estragon's Spanish Sip menu that I ended the night with was a Pisco Sour variation called the 1836-1839. Bartender Sahil Mehta's description of the drink was, "The perennial argument over who invented Pisco Sours might just have its roots in the war of 1836-1839. That argument may never be resolved but we think Peru and Chile could agree this is one delicious pisco cocktail!" That conflict is often know as the War of the Confederation took place in Peru and pitted Peru and Bolivia against Chile, Argentina, and Peruvian dissidents.
In this drink, the simple syrup in the regular Pisco Sour was swapped for two fruity elements -- apricot liqueur and orange marmalade. Apricot and pisco have been shown to be a great pairing such as in the Linda Fiesta and Charles Baker's Pisco-Apricot Tropical. In addition, marmalade can add an interesting citrus note and mouthfeel to drinks such as the l'Arc de Triomphe and Jubilee Line. Here, the orange marmalade started its duty by contributing to the drink's aroma along with the apricot and pisco notes. Next, the sip was a light, smooth citrus flavor which was complemented by the apricot and pisco on the swallow. The aspect I was most impressed about was how well the marmalade and apricot flavors went together in this drink.

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