BY GWEN KENNEALLY
The BLT Steak LA Pisco Sour made with the new Chilean Pisco using Kappa Pisco as the highlighted ingredient.
It’s always fun to share cocktail recipes from some of Los Angeles’ best restaurants. This Pisco Sour was created by Andrew Parrish, the in-house bartender at BLT Steak LA on Sunset Boulevard. It’s mixed with the new Chilean Pisco from Marnier-Lapostelle, using KAPPA Pisco (a cognac liquor) as the highlighted ingredient. Speaking of BLT Steak LA, yes the steaks and cocktails are excellent, but you also don’t want to miss their incredibly delicious popovers at the beginning of your meal.
PISCO SOUR
2 oz. KAPPA Pisco
1 oz. Fresh Lime Juice
3/4 oz. Simple Syrup
1 Small Egg White
2-3 Dashes of Angostura Bitters
Combine KAPPA, lime juice, simple syrup and egg white in a mixing glass with ice and shake vigorously. Top with dashes of Angostura Bitters.
Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies. Check out her websites www.Backtothekitchen.net and http://magpieminipie.vpweb.com. Her Sweet and Savory Cookbook is available through AMAZON .
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