‘Pisco Sour ‘
There is a certain romanticism in learning about Ivy’s journey to her role today. From her humble beginnings in a sleepy small town to world-renowned bartender and award-winning industry mentor, Ivy has had a career of dreams.
But as with any great story, it is the journey rather than the end that inspires. Ivy grew up in the tiny town of Vermont before her wanderlust sunk in and a new world beckoned. At 19 she took her first step into cultural deep-diving in Antigua, Guatemala where her love of bartending blossomed in the now-famous Café No Sé.
Her time in South America has brought a number of fascinating stories to her life including Smuggling Mezcal from Oaxaca back to Guatemala and being caught in a land dispute between grape farmers in Peru.
Her love of Latin America instilled in her career, has seen her open James Beard-winning Brooklyn bar Leyenda, a pan-Latin cocktail bar, serving up an impressive array of expertly crafted cocktails and food.
Now, sharing her passion further, she has written a celebrated book giving us a lens into the rich and vital tradition of spirit distillation and the classic cocktails that have shaped the cultural heritage of Latin America.
The book is an informative eye-opener to the world of alcohol production in South America. From the strange methods of Pechuga to legal issues with Mezcal, there is an abundance of knowledge bombs with her own personal experiences littered within.
The stunning photography by Shannon Sturgis brings the book to life emphasing the colour of the language used to describe the people and spirits. Among the photos of agave fields and tahona wheels are a number of cocktail recipes by Ivy Mix with the classic Pisco Sour being one of them.
“Morris’s Bar, opened in 1916 in Lima, Peru, by American ex-pat Victor Morris, solidified pisco’s place within the world of classic cocktails with the Pisco Sour, for which Morris is credited as the inventor. Morris died in 1939, at which point his many bartenders spread around the world, carrying the Pisco Sour and other great drinks with them.
At our current moment in history, the Pisco Sour is what keeps pisco on the map. This version is my own, using lemon and lime juice to attempt to mimic the flavor of the small, acidic limes of South America.“
You can learn more about Ivy Mix and her new book, On The Back Bar podcast. Her book is set to be released on May 26th but preorders are now available on Amazon.
½ oz lemon juice
½ oz lime juice
¾ oz Simple Syrup
½ oz egg white
4 drops Angostura Aromatic Bitters
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