Chef Pierre Tumlin
For this variation on the Pisco Sour, chef Tumlin at The Dorian in San Francisco substitutes Greek yogurt for the traditional egg white. The yogurt produces the same foamy topping, and along with the addition of cucumbers, gives the cocktail a bit of a healthy twist.
3 cups sugar
1 cup water
3 English peeled and seeded cucumbers
1 1/2 oz. pisco spirits
1/2 oz. fresh lemon juice
1 oz. cucumber syrup
1/2 oz. Greek yogurt
5 mint leaves
1. For cucumber syrup: In medium saucepan, combine sugar and water. Whisk over medium heat until sugar is completely dissolved. Cool to room temperature.
2. Juice cucumbers. Combine 1 cup syrup with 1 cup cucumber juice. Double strain and store in glass bottle in refrigerator.
3. To serve, combine 1 1/2-ounce pisco spirits, 1/2-ounce fresh lemon juice, 1-ounce refrigerated cucumber syrup, 1/2-ounce Greek yogurt and 5 mint leaves. Shake with ice then strain into cocktail coupe. Garnish with skewered cucumber and 3 mint leaves.
Photo courtesy of California Milk Advisory Board