Last week, we drove to the Carolina coast to find refuge and respite in rolling waves, ocean breezes, and soft sand. It was idyllic and life felt almost normal for awhile.
Rather than tell you about our week at the beach, I’m going to let the following series of photos tell the tale. However, if you’re here for the pisco sour recipe and would rather skip over the beach house photos, feel free to jump to the recipe.
I know I’m breaking all the SEO/pinterest/blog writing best practices by not having a lot of text and presenting a bunch of horizontal images in this post but I think if there was ever a time to do things out of the norm, it’s now.
Tales from a beach house told vis-à-vis cocktails from a beach house
If you made it this far in the post, thank you! I appreciate you letting me share my vacation photos with you and letting me try something new with my images.
As you can see, we not only had a lot of time to sit and relax but we also made a lot of cocktails. My sister-in-law and her partner-in-crime planned a different drink for every evening and I love them for it. One of our favorites was the pisco sour.
The pisco sour is a classic cocktail but it was new to me. I loved it – egg white and all. It tastes light, is a good balance of sweet and sour, and I will forever connect it to cool summer breezes and happy times.
- 2 ounces pisco
- 2 ounces simple syrup
- 1 ounce lime juice
- 1 egg white
- Angostura bitters, for garnish
- In a cocktail shaker, shake the pisco, simple syrup, lime juice and egg white together for about 15 seconds to foam the egg white.
- Add ice to the shaker and shake again for about 30 seconds. Strain cocktail into a glass, allowing foam to collect at the top. Sprinkle foam with 3 to 4 dashes of bitters.
- To make simple sugar, heat equal parts sugar and water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Let cool completely before using.
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