Pisco Sour Riff: Carina Carina
Recipe: Jaz’min Weaver, Castalia, Detroit
Photo: E.E. Berger
A spicy, fragrant riff on the Pisco Sour.
Ingredients
- 1½ oz. pisco
- ½ oz. fresh lemon juice
- ¾ oz. chai-infused orange juice
- ¾ oz. caramelized simple syrup
- ½ oz. fresh egg white (pasteurized if you like)
- 1 gram of coriander, cardamom, nutmeg tincture (optional)
- Tools:shaker, strainer, fine strainer
- Glass:coupe
- Garnish:candied orange and lemon zest
Preparation
Add all the ingredients to a shaker and dry shake vigorously, then shake again with ice to chill. Double strain into a glass and top with candied orange and lemon zest.
Chai-infused orange juice: Add 5 grams of a loose-leaf chai tea to 8 oz. of orange juice and simmer for 5 minutes. Strain out the tea, then add 8 oz. of sugar and whisk to dissolve. Bottle and refrigerate for up to 2 weeks.
Caramelized simple syrup: Add 1 cup of sugar to a heavy-bottomed sauce pan and cook over medium-high heat until the sugar has dissolved and cooked to a caramel color. Removed from heat and whisk in 1 cup of water. Bottle and refrigerate for up to 2 weeks.
Spice tincture: Combine 1 gram of ground cardamom, 2 grams of ground coriander and 2 grams of ground nutmeg with 100 grams of a high-alcohol neutral spirit (like Everclear) in a sealable glass container. Let sit for 1 week, shaking once daily. Strain through a coffee filter and bottle for use.