To kick off summer I’ve been making Pisco Sours - but my dad’s variation with a smoky touch of The Bitter End Memphis BBQ Bitters and Porton Pisco made in the Andes mountains of Peru.
Although it seems like it wouldn’t work, the BBQ bitters were a stroke of genius. They compliment the bright and zesty cocktail with a surprise of spicy heat, smoke, and that BBQ sweetness we all love so much. It’s almost as though the cocktail had spent the entire day over the smoker with the ribs and then was miraculously served chilled to perfection.
Get the recipe on Gastronomista!