ORIGINAL COCKTAILS: THE TANGERINE DREAM

ORIGINAL COCKTAILS: THE TANGERINE DREAM Tuesday, May 29, 2012

The Pisco Sour has for some time been the national cocktail of Peru—just don’t tell the Chileans.

Since we don’t wish to be involved in any international border disputes, we’ve taken the Pisco Sour, given it a little shake and renamed it the Tangerine Dream, not for the 1970s ambient Krautrockers, but rather for the housemade tangerine-elderflower simple syrup of which it’s partly comprised.

The key to a proper Pisco Sour is, of course, the Pisco, a grape brandy distilled and shipped north to us from either of those two countries.

But what makes a Pisco Sour—and, in the case, the Tangerine Dream—really sing, is the inclusion of an egg, or, more specifically, the egg’s whites, which, when shaken all together, results in a cocktail that’s smooth, textural and silky as it is tangy.

Keep in mind, though, egg flips, like the Tangerine Dream, take a little longer to make because your bartender has to give the ingredients (Pisco, Angostura bitters, our tangerine simple simple syrup and the egg whites) a round or two of vigorous shakes in order to properly emulsify them.

Served up in a stinger with impromptu tangerine patterns adorning it frothy, foamy head, the Tangerine Dream is truly one of summer’s most wonderful early afternoon drinks.

It’s long way to October, no? So what are you waiting for?