Hangovers have been around forever, so it’s not surprising that one of the most popular branches of amateur medicine is the hangover “cure.”
We don’t often encounter the Pisco Sour, mainly because we don’t often encounter the Peruvian brandy called Pisco these days. (For that matter, we don’t seem to encounter very many brandy cocktails of any sort, but that’s another story.)
The Pisco Sour is a classic brandy sour, differing little from what we might call the Jerry Thomas brandy sour template. It uses lime juice (instead of lemon) to provide the sour component, but its hallmark difference is an ostentatious eggwhite foam.
The most notable (and infamous) ritual food in my family was the Christmas goose. Oh, how my mother reviled even the smell of that great, fatty, oven-greasing bird; she taught the rest of us to hate it, too, just as she and her sister had for decades. On the other hand, there was my grandmother, matriarch of the family, and for her, roast goose was the one immutable element of Christmas dinner. No goose, no Christmas. So we roasted goose.
The Black Pearl is another Minneapolis original by Johnny Michaels. With its sweet combination of vodka, sparkling wine, and blackberry syrup, it is, as Michaels says, “another vodka-based favorite for the peoples.”
When I first encountered Pip Hanson’s Oliveto, my reaction was one of wonderment, bordering on denial.
Olive oil? In a cocktail?
I have no idea how people dream these things up, but my incredulousness gave way to intrigue. I had to try this. Continue reading “Mixing with olive oil: the Oliveto cocktail”