• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

A Kitchen Cat

  • Home
  • About
    • A bit about me
    • The Cats
  • Recipes
  • Techniques
    • How to cook dahl: a step-by-step guide
    • How to make gnocchi from scratch: a step-by-step guide
    • How to cook crispy pork belly
    • How to Fillet Fish for Ceviche
    • How to Make Yoghurt at Home
    • How to: A Beginner’s Guide to Sourdough
    • How to wrap rice paper rolls
    • How to cut pineapple like a pro
    • How to make tortellini and entertain friends
  • Resources
    • Step by Step: The Short Version of How to Start a Food Blog
    • How to Start a Food Blog: Extended Edition
    • How I halved my page load times with SiteGround
  • Media

The Sour of Monte Pisco

May 24, 2013 by Tash 2 Comments

sour of monte pisco
I’ve been travelling a lot lately, and to make the best of it I try to visit good cocktail bars. And when I visit a good cocktail bar, I have a couple of cocktails – you know, just to be sure I’m getting into the feel of the bar. In the name of research and all that. I decide on my favourite cocktail, then… then, I play the Canberra card.

“So, do you think you would mind showing me how to make that?” <careful pause> “because I’m from Canberra, and there aren’t any good cocktail bars in Canberra.”*

*this is a factually true statement

Which is how I got this recipe for a damn near perfect autumn cocktail from the lovely bartender at Go Go Bar in Melbourne. Actually, it is perfect and we’ve been drinking them every week since I’ve been back from Melbourne. And in case you were wondering, yes I do think it is better than the traditional pisco sour.

Now, most people I know don’t have Pisco or Amaro in their bar, so it will likely cost you $80 worth of alcohol upfront, but dare I say it – it is totally worth it. This drink has been a staple since we discovered it, right up there with G&Ts and negronis. Like all good cocktails, it’s only bad side is that it is a little too easy to drink.

The Sour of Monte Pisco
 
Print recipe
Prep time
5 mins
Total time
5 mins
 
Serves: 1
Ingredients
  • 30ml Amaro Montegro
  • 30ml Pisco Control
  • 20-25ml sugar syrup (preferably cinnamon infused)
  • 30ml fresh lemon juice
  • dash of bitters
  • ½ egg white
  • ground cinnamon, for garnish
Instructions
  1. Combine all ingredients in a cocktail shaker and shake vigorously; you want the egg white to froth up.
  2. Add ice to the shaker and shake again, to chill.
  3. Pour into a glass (with the ice) and here's where it gets fancy - if you have a blow torch, turn it on full blast and position it just over the glass, then sprinkle a dusting of ground cinnamon through the flame. This quickly toasts the spice so that you get the smell of cinnamon every time you take a sip. Don't worry if you don't have one though, just dust with ground cinnamon.
3.2.2708

Filed Under: Cocktails Tagged With: amaro, autumn, chin chin, cocktail, egg white uses, go go bar, pisco

Previous Post: « Lentil, Red Pepper and Cumin Soup
Next Post: Sunday Afternoon Meatballs »

Reader Interactions

Comments

  1. simon cocktail cat melbourne

    May 24, 2013 at 11:34 PM

    what sort of bitters?

    Reply
    • Tash

      May 26, 2013 at 7:23 PM

      Hi Simon, sorry for the late reply – the notes say old-fashioned bitters but I don’t have a bitters collection (yet!) so I’ve just used regular bottle shop bitters. Hope that helps!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

get in touch

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Hi, I’m Tash

My life revolves around deciding what my next meal will be and there's nothing I love more than sharing my recipes. Restaurant reviewer and ex-Masterchef Australia contestant. Avid kitchen gadget collector, recipe book hoarder and only a tiny bit crazy cat lady. Read More…

Looking for something?




Don’t Miss Out

Get recipes straight to your inbox!

how-to-start-a-food-blog-short

Copyright © 2022 A Kitchen Cat on the Foodie Pro Theme