Can I come for just one weekend in the Hamptons and take part in your fabulous life?
Cook in your fabulous kitchen…
Make perfect meals for my very own Jeffery, just like you?
I’d love to sit on your back porch, sip on a pisco sour and enjoy the nice crisp weather only east coast beaches bring.
We are planning on getting rid of cable again (since football season is over) but Ina is holding me back.
Well Ina, Giada and Bobby to be exact, except I’m not seeing as much of Bobby as I’d like- too busy doing other important shows like the Big Waste. Don’t get me wrong, I think it’s a great idea to bring that sort of awareness to everyone’s table, but I need me some Boy Meets Grill stat- at least some reruns!
Anyhoodle, in honor of old school Food Network shows, I’m bringing you one of Ina’s easiest recipes that’s a sure crowd pleaser.
I followed it exactly, except added a bit more hot sauce.
We spicy folks.
Let me tell you… this is da bomb. Yeah da bomb.
It’s ready in 15 minutes and sure to impress.
Now back to those picso sours…
This Peruvian drink is a unique body in itself. I mean who ever thought of mixing raw egg whites with alcohol?
A genius I tell ya, a genius.
This traditional frothy mix of pisco, simple syrup, lime and egg white is a delicious, slightly protein filled, strong cocktail. Aka a total winner in my book.
A little citrus swapping and herb infusing later, grapefruit rosemary pisco sour was born.
grapefruit pisco sours
Cook Time: 5 minutes
Ingredients (4 servings)
- 5-6 oz. pisco, a Peruvian liquor
- 1 grapefruit, peeled
- 3 oz. rosemary simple syrup, recipe from 101 cookbooks
- 1 egg white
- 2 c. ice
- cinnamon to garnish
In a blender combine all the ingredients.
Serve in a wine glass, or the like, sprinkled with cinnamon.
Tags: cocktail, cocktail sauce, Drink, egg, grapefruit, rosemary, seafood, shrimp