Mixology Wine Institute Blog

(Pisco at Cuba, note the traditional three drops of bitters on the froth)

About six months ago, you could walk into Cuba Libre, and order a Pisco Sour and ask if they used egg whites, and they’d look at you like you had three arms.  I know this, because I did it before relenting and writing about their Mojito…

Using egg whites in drinks is a Mixology mainstay, a practice dating back over a hundred years.  But it still weirds people out.  On July 22nd, when the city was so hot the only way to combat it was with congener light sleek house rum, fresh mint, and lime, I met up with a friend at Cuba.  

As I was about to order another Mojito, I noticed that the menu at Cuba actually had Pisco sours made with egg whites.  Now, to give you guys a little history:

Mojito Marketing:

When our old head instructor, Luis Bermudez, was at the helm of Cuba through most of the 90s, there was always a sense that things wouldn’t last.  It was like a theme park with alcohol, and eventually, like so many other Old City bars of the moment.  It was assumed that Philadelphians would tire of Mojitos and Cuban colors and flavors.  But they didn’t, and now Cuba is here to stay.  It’s the same story with the Mojito, it started as a fad, and then…Didn’t stop.  

Fads make restaurant managers, PR Firms, and Marketing people nervous.  They don’t know when the fad will end, so it’s best to start a new fad.  The drink that has been waiting in the wings for the last 7-8 years as a contender for the Mojito’s crown is the Pisco Sour.

Pisco has a really bizarre history.  The king of Spain banned wine in the 1600s, and the colonists in Chile and Peru (Pisco is generally considered to be Peruvian, but don’t get into arguments with Chileans about it…) had to get a little creative with the grape.  They created a uniquely clear unaged brandy.  

Fast forward a few years to the Morris Bar in Lima, Peru (hence the Peruvian’s claim to fame), where a guy from Berkeley California adapted the Pisco Sour from the traditional Whiskey Sour.

The Whiskey Sour has the classic formula of

1 Part Sweet (Simple Syrup)

1 Part Sour (Lemon Juice/Lime in the Tropics)

2 Parts Strong (Spirit)

To this golden proportional mean, Pisco was introduced, but egg whites were added, which gives the drink a beautiful thick foam on top.  That’s the most important thing to realize about egg whites.

THEY. DON’T. CHANGE. THE. FLAVOR.

So you can relax, intrepid drinker, they just make the drink frothier, and put a little dose of protein in it.  In July/August heat, that’s a blessing.

On top of said cocktail three little drops of bitters serve as the traditional garnish.

The next blog post will talk about how to introduce egg whites into your bar without freaking out your bar manager (cost!), your customers (eeew!), or your guests (wha..)

(Brennen, the impossibly nice Barman who comped us a “mistake” Mango Mojito before he even knew I was blogging..;)

NOTE TO READERS: Yes, the blog has been neglected recently (we’re writing a book! Doncha know?), but expect all that to be rectified in the future)