If you know me, you know I love a Pisco Sour! I found this recipe flipping through a magazine, and I just had to try it. Glad I did because it will now become my annual Thanksgiving cocktail. (My Christmas cocktail is the Pomegranate Martini – recipe found on this link.)
I first encountered the frothy pisco sour on a trip to Peru. The tangy, not-too-sweet flavor tasted yummy, but the egg white topping was my favorite part. I only recently learned how mixologists create that forth. Find out how to make a frothy cocktail in my recipe below.
On Thanksgiving I cooked a 22-pound turkey for my fourteen guests. We did a good job of consuming most of the bird, but leftovers are inevitable and I think desirable. This year I tried a new soup recipe; one that I found in my newspaper supplement: American Profile. The Southwestern spice appealed to me and gave a completely different flavor than the usual day-after Thanksgiving meal.
Thanksgiving brings the tantalizing aroma of down-home cooking: the woodsy blend of sage and thyme in the bread stuffing, the sweet scent of cinnamon and nutmeg in the pumpkin pie and the I-can’t-wait mouth watering smell of a roasting turkey.