Pisco Sour
If someone is sick, he needs medicine, and for the Shipibo that means turning to nature.
Ingredients
PAWPAW PISCO SOUR
- 2 ounces Pisco Portón
- 1 ounce Pawpaw Shrub (recipe follows)
- 1/4 ounce 1:1 simple syrup
- Juice of ½ lemon
- 1 egg white
- 3 drops Angostura bitters
PAWPAW SHRUB
- 1 cup pawpaw pulp, mashed
- 1 cup sugar
- 1 cup apple cider vinegar
Preparation
PAWPAW PISCO SOUR
Makes 1 drink
Combine the Pisco Portón, shrub, simple syrup, lemon juice and egg white in a cocktail shaker-filled with ice. Shake well, strain into a glass, then discard the ice and return the drink to the cocktail shaker. “Dry shake” (shake without ice) for 10 seconds, until the egg white becomes frothy. Strain into a coupe glass and garnish with the Angostura bitters.
PAWPAW SHRUB
Makes 3 cups
In a medium bowl, mix together the pawpaw pulp and sugar; cover and let stand at room temperature overnight.
The next day, combine the pawpaw mixture and cider vinegar in a medium saucepan over medium heat. Cook, stirring, until the sugar has completely dissolved, then remove the pan from the heat and transfer the mixture to an airtight container. Cover and refrigerate for one week before drinking. The shrub will keep in an airtight container in the refrigerator for up to 1 year.
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