Wednesday, June 6, 2012

san francisco fizz

2 oz Pisco (Macchu Pisco)
1 oz Lime Juice
1/2 oz Pineapple Gum Syrup
1/2 oz Orgeat (BG Reynolds)
1 Egg White

Shake the lemon juice and egg white. Add the rest and ice, and shake again. Strain into a Fizz glass containing 2 oz of soda water.

Two Saturdays ago, I was flipping through Food & Wine: Cocktails 2012 when I spotted a series of Pisco Sour variations presented by Erik Adkins of the Slanted Door in San Francisco. Erik described the San Francisco Fizz as a mash up of a Pisco Punch, a Mai Tai, and a Silver Fizz. While the San Francisco part of the name could be due to where the drink was created, pisco has its historical roots in the United States in California where ships delivered the spirit that they picked up while looping around South America in the days before the Panama Canal.
The San Francisco Fizz offered up a pisco and pineapple aroma. The sip was creamy and carbonated with lime and almond flavors, and the swallow presented the pairing of pisco and pineapple notes again. Overall, the Fizz was a rather refreshing drink.

No comments: