We are celebrating Hispanic Heritage Month (September 15th – October 15th) with North Jersey’s Jarana’s Pisco Sour.
Photos by Noah Fecks
First created at The Morris Bar in Lima in the early 1900s, the Pisco Sour is a staple sip for celebratory occasions and beyond in Peru. Jarana in North Jersey is no exception, with the essential drink being the centerpiece of their beverage program! The Pisco Sour is equally refreshing, balanced, and bold. Beverage Director Mike Ryan suggests adding a 1/2 oz of Chicha Morada for a Peruvian double-whammy! Check out our interview with Mike plus his Pisco Sour recipe below.
Talk to us about your Pisco Sour.
We follow the traditional Peruvian formula here, as will all of our restaurants: 3 parts Pisco, 1 part lime juice, 1 part simple syrup, and 1 egg white. Our simple syrup is made Peruvian-style, slightly richer than the usual American version. The frothy head of the Pisco Sour is ornamented by a drop of Angostura Bitters; the enticing spice notes of the bitters add a lovely aromatic component!
Tell us what type of experience guests can expect at your bar.
Our bar team is passionate about service, and every guest who sits at our bar can expect a warm smile to start. On the weekends, the bar will be filled with locals and tourists sampling any number of classic Peruvian cocktails, not to mention our broad selection of great Piscos.
Talk to us about the 1/2 oz of Chicha Morada that you add to your Pisco Sour.
Chicha Morada is a Peruvian staple: purple corn (maize morada) simmered gently with pineapple and manzanas, and perfectly seasoned with a hint of clove and cinnamon. The resulting concoction is refreshing, delicious, and oddly familiar, though you may have never had it before. As an option, you can order a Chicha Sour, which is a classic Pisco Sour fortified with a measure of Chicha Morada, adding an exotic boost to the cocktail.
Classic Pisco Sour
Courtesy Mike Ryan, Beverage Director at Jarana
Ingredients:
- 3 parts Pisco, usually made from the Quebranta grape
- 1 part fresh lime juice
- 1 part simple syrup (we use a 3:2 ratio of sugar:water)
- 1 egg white
Preparation: Combine all ingredients in a shaker tin and shake without ice to help froth the egg white. Add ice, and shake for about 20 seconds. Strain into a chilled cocktail glass and garnish with one drop of angostura bitters in the center.
The post Behind the Pisco Sour with Jarana’s Beverage Director Mike Ryan appeared first on Chilled Magazine.
Source: Mixology News
