An epic event is coming to Seattle. You should be there when it lands.
This is Speed Rack; a regional charity bartending competition that features women bartenders of the Pacific Northwest. When the round robin competition ends, the best bartender in the PNW will be crowned, earning a spot in the national finals for a chance to become Miss Speed Rack USA.
February 10th is going to be a wild and crazy day with a blur of shakers and cocktails. As if that wasn’t compelling enough, proceeds from the event are directed towards breast cancer research. Want a sneak peak at what’s in store? Check out this video from Season 1 in Portland. And then buy a ticket and come to the Century Ballroom on February 10th.
Over 10 years ago, the first LUPEC chapter was formed. (I wrote about LUPEC in a previous post). I am fortunate to be a member of the LUPEC – Seattle Chapter. We generally meet monthly, and July found us at Wine World & Spirits to talk about I-1183 and taste cognac. I wrote the guest blog post for this meeting. You can read all about it on the LUPEC Seattle website.
I am fortunate to be a member of the Seattle LUPEC chapter. Being a member of this organization affords me certain opportunities, such as attending LUPEC 301: Introduction to Pisco taught by Professor Kuehner. Up until this event, I had not tried Pisco; I just hadn’t yet added it to the bar. So it was with great anticipation that I attended the pisco tutorial. My fellow LUPEC comrade, C. Randall of Cocktail Quest fame takes better notes than I and is a serious student of booze and cocktail history. I will not go into detail here on the history of pisco or the details of producing this beverage; instead, I want you to go here for the deets.
For the purposes of what I want to discuss, I will provide that pisco is a grape brandy and can be of Chilean or Peruvian origin and dates back to a really long time ago; 1500ish. The LUPEC event was sponsored by Piscologia, a Peruvian Pisco and all of the Piscologia pisco cocktails crafted by Prof. Kuehner were brilliant. Again, take a detour here to read about more about pisco and pisco cocktails.
As you can imagine, I promptly visited my local liquor store for my very own bottle of Piscologia and have enjoyed several Piso cocktails since that LUPEC event. To commemorate National Pisco Sour Day, I will offer up my version of the classic Pisco Sour, which is really B.T. Parson’s version from his wonderful book, Bitters (in which I continue to be completely infatuated).
Happy Pisco Sour Day!
- 60 ml pisco (Piscologia)
- 30 ml lime juice
- 15 ml simple syrup
- 1 egg white
- Angostura and Amargo Chuncho Bitters for garnish
Dry shake all ingredients except bitters.
Add ice and shake again.
Double strain into chilled cocktail glass.
Garnish with both Angostura and Amargo bitters by dropping onto egg white foam and using a toothpick to swirl.
Pisco Sour photo courtesy of Sugar Sand Photography!