Pisco Sour Com Alecrim Fumado Recipe

Char and capture smoke

Using a small metal spoon or heatproof surface, briefly torch the rosemary sprig until it begins to smolder and release smoke (about 5–8 seconds). Alternatively, place a small pinch of wood chips on a heat source until smoking. Immediately invert a rocks glass or a mixing glass over the smoldering rosemary or wood chips to trap the smoke for 10–20 seconds.

After trapping smoke, set the smoked rosemary aside to use as the cocktail garnish and keep the smoked glass covered if you plan to serve in it so smoke lingers.

Dry shake

In a cocktail shaker combine Pisco 1615 (2 oz), fresh lime juice (0.75 oz), simple syrup (0.75 oz) and one egg white. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and create a foamy texture.

Wet shake

Add 4 ice cubes to the shaker and shake hard for 12–15 seconds until the shaker is very cold to the touch and the mixture is well chilled and frothy.

Fine strain

Double-strain the cocktail through a Hawthorne strainer and a fine-mesh strainer into the reserved smoked glass (or a chilled coupe if not using the smoked glass) to ensure a silky texture without ice shards.

Place the smoked rosemary sprig atop the foam. Add 3 dashes of Angostura bitters over the foam; use a toothpick or bar spoon to gently drag a pattern if desired.

Express a lime twist over the drink to release oils, run it around the rim if desired, and drop the twist into the drink or place a lime wheel on the rim.

Serve immediately so the smoky aroma from the rosemary is prominent. If you trapped smoke in the serving glass earlier, lift the glass lid or invert at the table for dramatic presentation.