My go-to cocktail when going out is a Pisco sour, but one of my favorite bars in town either stopped stocking Pisco or they’re just out every time I go. I kind of got the feeling that I was the only one in town ordering Pisco sours and wondered to myself why I’m not making them at home. But now I can’t find Pisco anywhere in town! Tariffs?? 🤔
This got me thinking about the category of sour cocktails and just how much I love them. The balance of acidity to the body added by the egg white (use aquafaba if you’re turned off by egg whites) hits every time and not much else, except spritzes, really does that for me. And the possibilities are endless. Not being much of a whiskey gal (sacrilege in the South, I know), I lean on clear-ish liquor for my sours. And one day, I went to check on the garden and saw all the figs starting to pop when it dawned on me that I’m not using the leaves as much as I should so why not marry the two?