My first experience with Pisco was a bit mixed – I liked the strong, smokey blast it brings, but wasn’t entirely crazy about some of the blends I worked on.  But I beat on, anxious to find pisco a good home.  Using some of the recipes provided by the Crafted Taste service, I made a Peruvian sidecar.  Well, a double, if I have to be honest.

• 1 ½ oz  Pisco
• 1 oz fresh lemon juice
• ½ oz orange liqueur
• ½ oz simple syrup

This was a good flavor with a kick — the lemon worked well and the sweetness tempered some of the harshness of the pisco.  My only complaint was the mouthfeel.  Now mouthfeel is hard to define, right?  I imagine it depends on the mouth, but this drank almost acidic.  I think if I were to make this again, I’d probably add an egg white, something to soften the blow.  But it was a good step forward for pisco and me.