Beer Cocktail: Vilcabamba Pisco Sour Hefeweizen
“bright white grape notes backed by almond and toasted walnut”
I fell in love with Pisco Sours in Peru, where I picked up Hacienda del Abuelo, a Pisco with bright white grape notes backed by almond and toasted walnut.
I decided to try substituting Vancouver’s Bittered Sling’s Hops bitters for the Angostura bitters typically used in a Pisco Sour. Then I tried swapping the egg white, which adds that lovely frothy texture, for a couple of ounces of a heady, frothy wheat beer.
I chose Side Launch Brewing’s Wheat, a classic German hefeweizen, sensing it’s banana and clove notes would compliment the Pisco’s nuttiness.
With the drink’s champagne-like effervescence and Peruvian influence, I dubbed it Vilcabamba, after famous lost city of the Incans, once the royal playground of the kings.
Vilcabamba Ingredients:
- 2 oz. Hacienda Del Abuelo Pisco (can substitute Miguel Torres Chile Pisco El Gobernador; LCBO #363978)
- 1⁄4 oz. simple syrup
- 1⁄2 oz. freshly-squeezed lime
- Side Launch Wheat Beer (LCBO #385674)
- 2-3 dashes Bittered Sling Extracts Grapefruit & Hops Bitters (available at craftybartender.com or kaleandnori.com)
Make it:
- Mix Pisco, simple syrup and lime in a shaker filled with ice
- Strain into lowball glass
- Top with an ounce or two of hefeweizen (pour quickly to create a frothy head)
- Add bitters
- Garnish with lime weedge or wheel
Related Posts:
Beer Cocktail: Lady Mad Marmalade →
Beer Cocktail: The Brendan Behan →
Beer Cocktail: The Bavarian Mojito →
