This drink pays homage to an experimental version of the drink created by chef José Andrés during his time with Ferrán Adrià at Spain’s El Bulli, a pioneering space for techniques now regarded as molecular gastronomy/mixology. Liquid nitrogen transforms pisco, lime, sugar and water into a chilled, sorbetlike mixture, while the frothy egg white cap is translated as espuma, a warm, mousse-like topping.
- 3 ounces liquid nitrogen, more as needed
- 4 ounces Pisco Sour Liquid Portion (see Editor's Note)
- 2 ounces Warm Pisco Sour Espuma (see Editor's Note)
Garnish: lime zest
- Pour about 3 ounces of liquid nitrogen into a medium double-walled metal bowl.
- Slowly add 4 ounces (per serve) of the Pisco Sour Liquid Mixture while whisking constantly.
- Fill a chilled coupe glass halfway with soft-frozen Pisco Sour.
- Top with about 2 ounces of warm Pisco Sour Espuma.
- Garnish with 4 grates of lime zest.
Pisco Sour Liquid Portion:
This can be multiplied by the number of drinks expected to be made. In addition, this can be pre-batched and stored in the refrigerator.
1 ½ ounces pisco
¾ ounce lime juice
¾ ounce simple syrup
1 ounce water
Combine all ingredients in a pitcher. Keep refrigerated.
Warm Pisco Sour Espuma:
95 grams pisco
160 grams lime juice
175 grams simple syrup
14 grams egg white powder
Combine all the ingredients together in a hand blender cup. Mix well with an immersion hand blender. Pour into a 500 milliliter iSi cream siphon and apply 2 cartridges of N2O, charge, shaking only 10 times after each charge. Keep warm in bain-marie or a sous-vide circulator at 63.5 ℃ (172 ℉)