Comments on: How to Make an Angostura-Scorched Pisco Sour http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/ Jeffrey Morgenthaler writes about bartending and mixology from Portland, Oregon Sun, 19 May 2013 00:19:05 -0700 http://wordpress.org/?v=2.9.1 hourly 1 By: daniele pirotta http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-426766 daniele pirotta Mon, 07 Jan 2013 02:50:23 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-426766 video is no longer available .. was looking fwd to some pyrotechnic action :) video is no longer available .. was looking fwd to some pyrotechnic action :)

]]> By: Phil http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-425552 Phil Thu, 29 Mar 2012 01:21:25 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-425552 No need to worry if you're concerned with the dangers of holding a "grenade" in your hands. Along with being a cocktail enthusiasts I also am a Firefighter and the only danger here burning yourself. The chances of the flame going in to can are as slim as being hit by lighting, I won't bore you with the details but really it's safe. No need to worry if you’re concerned with the dangers of holding a “grenade” in your hands. Along with being a cocktail enthusiasts I also am a Firefighter and the only danger here burning yourself. The chances of the flame going in to can are as slim as being hit by lighting, I won’t bore you with the details but really it’s safe.

]]> By: David Michalowski http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-260450 David Michalowski Thu, 16 Jun 2011 21:35:32 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-260450 The flame is a cool touch. I also put Angostura in a cosmetic spray bottle mister and have layered the foam with a fine mist of the bitters. It works great, opens up the aromatics as well, and leaves a very evenly coated foam with the sweet/spicy flavors. Here is the link to the cheap/effective spray bottles: http://www.amazon.com/Fantasea-Fine-Mist-Spray-Bottle/dp/B000NJHNLW/ref=sr_1_3?ie=UTF8&qid=1308260098&sr=8-3 The flame is a cool touch. I also put Angostura in a cosmetic spray bottle mister and have layered the foam with a fine mist of the bitters. It works great, opens up the aromatics as well, and leaves a very evenly coated foam with the sweet/spicy flavors. Here is the link to the cheap/effective spray bottles:

http://www.amazon.com/Fantasea-Fine-Mist-Spray-Bottle/dp/B000NJHNLW/ref=sr_1_3?ie=UTF8&qid=1308260098&sr=8-3

]]> By: Jason http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-117336 Jason Thu, 19 Aug 2010 20:21:11 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-117336 here is the problem: there are things called torches that are specially designed to keep the flame out front. I am pretty sure, but not certain, that you are taking some risk that the flame could get sucked back into your mister, transforming it into something like a grenade. here is the problem: there are things called torches that are specially designed to keep the flame out front. I am pretty sure, but not certain, that you are taking some risk that the flame could get sucked back into your mister, transforming it into something like a grenade.

]]> By: Jan P. http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-53047 Jan P. Fri, 22 May 2009 08:09:31 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-53047 Hey Jeffrey, I really enjoy your site! You inspired me as well as all the others here and your scorched PS is really nice. Thank you for inspiration and keep up the good work. :-) J Hey Jeffrey,
I really enjoy your site! You inspired me as well as all the others here and your scorched PS is really nice. Thank you for inspiration and keep up the good work. :-) J

]]> By: Jeff Whitmore http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-45934 Jeff Whitmore Thu, 19 Mar 2009 06:58:30 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-45934 Ok I've read your blog for a while now and now my wife and I are coming down to see if you mix as well as you write...I think one of these scorched pisco sours will suite her just fine. Looking forward to the event! Ok I’ve read your blog for a while now and now my wife and I are coming down to see if you mix as well as you write…I think one of these scorched pisco sours will suite her just fine. Looking forward to the event!

]]> By: Derek http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-45679 Derek Mon, 16 Mar 2009 21:03:37 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-45679 Am i reading this right? 2oz of bitters? Isn't that like half the bottle? Looking forward to trying this (just realized I still have an unopened misto i got as a gift 5 years ago), but wanted to double check this before I empty the entire bottle, drop by drop. BTW, was great to meet you! (We stopped by Clyde Common friday night, visiting from SF. After trying your richmond gimlet, that's all my friends ordered the rest of the night!) Am i reading this right? 2oz of bitters? Isn’t that like half the bottle? Looking forward to trying this (just realized I still have an unopened misto i got as a gift 5 years ago), but wanted to double check this before I empty the entire bottle, drop by drop.

BTW, was great to meet you! (We stopped by Clyde Common friday night, visiting from SF. After trying your richmond gimlet, that’s all my friends ordered the rest of the night!)

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-44839 Jeffrey Morgenthaler Mon, 09 Mar 2009 21:22:42 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-44839 Derek - While I can't speak for the safety of either method, I can say that I'd imagine it to be equally effective. Give it a shot and let us know. Derek – While I can’t speak for the safety of either method, I can say that I’d imagine it to be equally effective. Give it a shot and let us know.

]]> By: Derek http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-44829 Derek Mon, 09 Mar 2009 20:15:24 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-44829 Would love to try it, but a bit concerned about the danger factor. anyone think it would be less risky to use just a regular, non-pressurized, sprayer? Would this reduce the effectiveness of the technique? Would love to try it, but a bit concerned about the danger factor. anyone think it would be less risky to use just a regular, non-pressurized, sprayer? Would this reduce the effectiveness of the technique?

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-31129 Jeffrey Morgenthaler Sat, 12 Jul 2008 20:25:11 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-31129 Tiare - I got the flamethrower idea from Jamie B., he recommended using Stroh 80 for a little extra heat. Tiare – I got the flamethrower idea from Jamie B., he recommended using Stroh 80 for a little extra heat.

]]> By: Tiare http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-31107 Tiare Fri, 11 Jul 2008 23:12:01 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-31107 Your idea is just brilliant! and very inspiring. I tried this with the Pisco and with one of my own drinks that has a Campari and Strawberry honey foam and it was nice..real nice, but i haven`t yet managed to get that nice pattern on the foam as you have. I more get a bruleed color..maybe i should burn a bit closer? or use a different spirit,i used Angostura and LH 151. Your idea is just brilliant! and very inspiring.

I tried this with the Pisco and with one of my own drinks that has a Campari and Strawberry honey foam and it was nice..real nice, but i haven`t yet managed to get that nice pattern on the foam as you have. I more get a bruleed color..maybe i should burn a bit closer? or use a different spirit,i used Angostura and LH 151.

]]> By: Jeffrey http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-15303 Jeffrey Thu, 13 Sep 2007 21:42:47 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-15303 Awwww, thanks, Keith! Maybe I should approach the fine folks at Misto to talk about a sponsorship deal? Awwww, thanks, Keith! Maybe I should approach the fine folks at Misto to talk about a sponsorship deal?

]]> By: Keith http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-15302 Keith Thu, 13 Sep 2007 21:40:01 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-15302 I just picked up a Misto to try this as well. How much would you like to wager there was a distict spike in Misto sales after you posted this GENIUS idea? Keep up the good work. I just picked up a Misto to try this as well. How much would you like to wager there was a distict spike in Misto sales after you posted this GENIUS idea?

Keep up the good work.

]]> By: Jacob Grier http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-14862 Jacob Grier Mon, 10 Sep 2007 15:42:01 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-14862 Very cool. Tried it out last night. My pisco sour recipe needs some adjustment, but the scorched top was a treat. Thanks for posting! Very cool. Tried it out last night. My pisco sour recipe needs some adjustment, but the scorched top was a treat. Thanks for posting!

]]> By: John Claude http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-14263 John Claude Sun, 02 Sep 2007 10:47:15 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-14263 We're getting Pisco and Stroh in our next liquor order and I just bought a Misto off of Amazon. Can't wait to pull this one out on the patrons. We’re getting Pisco and Stroh in our next liquor order and I just bought a Misto off of Amazon. Can’t wait to pull this one out on the patrons.

]]> By: Ali http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-14167 Ali Sat, 01 Sep 2007 00:19:14 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-14167 I really need to spend more time reading your articles. As you know I like anything that adds a little flair behind the bar! This is a good one. I really need to spend more time reading your articles.
As you know I like anything that adds a little flair behind the bar!
This is a good one.

]]> By: Jeffrey http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-13736 Jeffrey Sun, 26 Aug 2007 07:47:47 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-13736 Lisa Now, that, is f'ing brilliant. Thanks for trying out the technique, and I'm glad you guys are enjoying it. I might have to come hang out at the Bellagio sooner than February! Cheers, Jeff Lisa

Now, that, is f’ing brilliant. Thanks for trying out the technique, and I’m glad you guys are enjoying it. I might have to come hang out at the Bellagio sooner than February!

Cheers,

Jeff

]]> By: Lisa Bigley http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-13706 Lisa Bigley Sat, 25 Aug 2007 16:25:26 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-13706 Since I won't use Sean's language (ha-ha) and you made me go shopping (yeah, right) for a Misto...this was still beyond incredible! Sean was making these last night at Bellagio and it blew us away! Now I can't drink a Pisco Sour any other way. Gee, thanks Jeff! p.s. This is going to show up on our website too! Since I won’t use Sean’s language (ha-ha) and you made me go shopping (yeah, right) for a Misto…this was still beyond incredible!

Sean was making these last night at Bellagio and it blew us away! Now I can’t drink a Pisco Sour any other way.

Gee, thanks Jeff!

p.s. This is going to show up on our website too!

]]> By: Churba http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-13549 Churba Thu, 23 Aug 2007 08:34:10 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-13549 I'll be thieving that one for home use, but illegal to make flaming drinks in Queensland Bars, unfortunately, so no work shenanigans. I’ll be thieving that one for home use, but illegal to make flaming drinks in Queensland Bars, unfortunately, so no work shenanigans.

]]> By: Jeffrey http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-13455 Jeffrey Wed, 22 Aug 2007 07:20:35 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-13455 HAHAHAHA! Thanks, Sean!! HAHAHAHA!

Thanks, Sean!!

]]> By: Sean Bigley http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-13434 Sean Bigley Wed, 22 Aug 2007 00:21:03 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-13434 FUCKING BRILLIANT! I can't wait to try it myself. Cheers! FUCKING BRILLIANT!

I can’t wait to try it myself.

Cheers!

]]> By: Jeffrey http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-13420 Jeffrey Tue, 21 Aug 2007 19:29:27 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-13420 Jamie I think I saw an iSi whipper in the pantry kitchen recently, so I'm going to give this a try sometime this week. Thanks! Jamie

I think I saw an iSi whipper in the pantry kitchen recently, so I’m going to give this a try sometime this week.

Thanks!

]]> By: Marleigh http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-13359 Marleigh Mon, 20 Aug 2007 22:20:19 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-13359 Oh man. That is SO COOL. Oh man. That is SO COOL.

]]> By: Jamie Boudreau http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-13358 Jamie Boudreau Mon, 20 Aug 2007 22:06:24 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-13358 First things first, the bitters of a Pisco sour should always be on TOP of the sour, not mixed within. The reason for this is as Stephen says; olfactory pleasure. Passing angostura through flame (or cooking any Indian spices)really enhances it's aroma and flavor, therefore acheiving in a more effecient manner the perfumed purpose of bitters in a Pisco Sour. Jeffrey, try using the "brulee" with "molecular" foams as well. They actually brulee, and you have the addition of aromatized bitters as well as a "cooked" foam, which adds more aroma but also slightly changes the flavor of the foam. I use to do this a couple of years back when I was at Lumiere, to fantastic effect. First things first, the bitters of a Pisco sour should always be on TOP of the sour, not mixed within. The reason for this is as Stephen says; olfactory pleasure. Passing angostura through flame (or cooking any Indian spices)really enhances it’s aroma and flavor, therefore acheiving in a more effecient manner the perfumed purpose of bitters in a Pisco Sour.
Jeffrey, try using the “brulee” with “molecular” foams as well. They actually brulee, and you have the addition of aromatized bitters as well as a “cooked” foam, which adds more aroma but also slightly changes the flavor of the foam. I use to do this a couple of years back when I was at Lumiere, to fantastic effect.

]]> By: Jimmy http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/comment-page-1/#comment-13336 Jimmy Mon, 20 Aug 2007 15:08:08 +0000 http://www.jeffreymorgenthaler.com/2007/how-to-make-an-angostura-scorched-pisco-sour/#comment-13336 Ha! Stephen, you obviously DON'T like fire as much as the next guy. Ha! Stephen, you obviously DON’T like fire as much as the next guy.

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