1. 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!

    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!

    (Source: gastronomsita.com)

     
  1. szan1dra reblogged this from gastronomista
  2. cutiebaoo reblogged this from gastronomista
  3. trueplayashit reblogged this from gastronomista
  4. tilloss reblogged this from gastronomista
  5. theblackminimalist reblogged this from gastronomista
  6. the-yum-space reblogged this from gastronomista
  7. haxxx87 reblogged this from gastronomista
  8. maxyvane reblogged this from gastronomista
  9. itsaboutfood reblogged this from gastronomista
  10. recipenis reblogged this from gastronomista
  11. thechinigami reblogged this from gastronomista
  12. kookoobananaz reblogged this from gastronomista
  13. applefriterz reblogged this from gastronomista