Fiery Ginger “Sour”Edit Post
Contributed by on Jun 26, 2015
Eight readers love this post.
Last September, Alice and I went to Peru. That’s a shorthand way of saying we went to Machu Picchu. As it was always a dream of mine to go there, you can easily imagine I was giddy as a school child. Let’s just ignore that whole got sick as a dog the morning of thing, that’ll be our secret. However, beyond just the sheer magnificence that was Machu Picchu, we got a taste for Pisco Sours. When I found myself hankering for one, but with a ginger twist, well, time to experiment. Allow me to introduce the Fiery Ginger “Sour.”
Boom! Fully inspired by, but not a carbon copy changing one thing, the Pisco Sour.
I ditched the pisco for tequila, because sometimes, a fella just needs some tequila.
Then, I tossed out the lime juice for lemon juice, because I was ready for something a little different.
Simple syrup be gone! We replaced him with pineapple juice.
Naturally, we had to leave the egg in — you need that frothy foam of pure awesomeness.
When you combine all of the ingredients together, you get a drink of more than the sum of all of its parts. You get the tang of the lemon, the richness of the egg white (yes, meaning you get to shake the crap out of this one), the slight sweetness from the pineapple juice and (as promised) the kick from the ginger.
If you’re a ginger fan, then you’re going to enjoy this. However, if you’re not too big into ginger, well, I can’t imagine you’d have made it this far down the post (but if you did, hi!), but this drink probably isn’t for you. Even though the Fiery Ginger Syrup is one of the lesser ingredients (based on volume), it certainly stars in the show.
Now, get ready to get your ginger kick on with the Fiery Ginger “Sour!”
(In case you’re wondering, it’s “sour” because it’s not really that sour, but it’s inspired by the Pisco Sour. Nothing but love for ya.)
- 2 oz. tequila
- 1 oz. pineapple juice
- 1 oz. lemon juice
- ¾ oz. ginger syrup
- 1 egg white
- Candied ginger
- Glass type: coupe
- Add all to your cocktail shaker with ice.
- Yes, that means separate your egg.
- Seriously, for like a full minute.
- That’s 60 nonstop seconds.
- It sucks, but it’s worth it when you drink it.
- Pour into your glass.
- Garnish with candied ginger.
- Smile thinking about Machu Picchu.
- Then remember you’re drinking fiery ginger.
- Some say, even better.