Muscadine Sour

We often try to put a spin on a well-known cocktail with our own regional flavors, and the Pisco Sour is a perfect drink for the first days of Fall. The Pisco Sour has its roots in Chile and Peru (it's a heated debate as to where the drink originated) and is based on a classic whiskey sour. The muscadine grape is native to the Southeastern United States and has long been a part of our regional fare.

When the two are combined, the aromatic qualities of the Pisco compliment the sour, sweet, pure grape flavor of the muscadine. Just add fresh lime juice and egg white (you can omit the egg white if you want, but it adds a luxurious foam and silky texture to the drink), shake hard and top with nutmeg for our Southern twist on a true classic.

Ingredients:
2 ounces Pisco Italia
3/4 ounce fresh lime juice
3/4 ounce muscadine syrup*
1 egg white
Fresh grated nutmeg
Angostura bitters

To make:
Add the brandy, lime juice, egg white and syrup to a shaker and shake hard, without ice, for a few seconds. Add ice and shake again for upwards of 30 seconds to chill and aerate the foam further. Strain into chilled wine glass and top with fresh nutmeg and a few drops of Angostura.

*For the Muscadine Syrup
1 quart muscadines
Simple syrup to taste (2 parts sugar, 1 part water)

Run the muscadines through a food mill or press through chinois to release the juice. Add enough simple to sweeten but not overpower. About two parts juice to one part syrup. Stir to combine and store refrigerated for up to a week.

– Jesse Ratliff, Mixologist