Radio Bar's head bartender Teddy Collins teaches us how to mix up a Pisco Sour, and reinvents the age-old Moscow Mule.
Shake up your cocktail knowledge with Radio Bar’s once-a-month mixology classes where head bartender and general manager Teddy Collins teaches attendees how to stir up both classic and reinvented libations. The interactive (and gratis) lessons are capped off with students getting to reap the fruits of their labor—and in this case, that means imbibing your own creations.
At this month’s installment, we were not only reminded that Pisco is a type of brandy made from grappa, but mixed up a Pisco Sour and Pisco Mule using Pisco Portón, Peru’s oldest Pisco distiller, in celebration of Peruvian Independence Day. Make yours at home by following these simple recipes and expert tips from Collins:
“For the Pisco Sour, I always make sure to break my egg in first," says Collins. "That way, if I get any shell in there, all I’m throwing out is an egg and not any Pisco.”
Ingredients: 2 oz. Pisco Portón 3/4 oz. lemon and lime syrup 3/4 oz. simple syrup 1 egg white
Instructions: Add all ingredients to a shaker and fill with ice. Shake vigorously and strain into a martini glass. Garnish with lemon zest, and add three gentle drops of Angostura Bitters. Use a straw to swirl bitters into preferred design.
“Mules are probably within the top five cocktails in the world right now, but their beginning was a serendipitous tale: Man walks into a bar with ginger beer he can’t seem to sell, and sits next to a guy with vodka, when they decide to put together both things into a copper mug (you always want to use a copper mug) and thus, the birth of the Mule.”
Ingredients: 2 oz. Pisco Porton 3/4 oz. lime juice 1/2 oz. simple syrup Ginger beer
Instructions: Fill copper mule mug with ice and Pisco Porton. Squeeze in two fresh lime wedges, then add simple syrup. Finally, top it off with ginger beer and garnish with a lime wheel.
“A good Pisco Sour is all in the shake. You want it to have a nice head of foam that lasts even when you’ve drank most of the drink.”
“People see egg white in a drink and get intimated, when in fact eighty percent of all classic cocktails have egg whites as a main ingredient.”
“As for why it’s called a Mule, it’s cause if you’ve ever had more than one you well know it kicks you in the ass.” 814 First St., Miami Beach, 305-397-8382