Creamy Cocktails (Or Why We Love Pisco Sours) | Milk Street at Home скачать в хорошем качестве

Creamy Cocktails (Or Why We Love Pisco Sours) | Milk Street at Home

Texture might not be the first word that comes to mind when you think of your favorite cocktail, but the way a cocktail feels in your mouth is just as important as the way it tastes. It’s the crushed ice in a Moscow Mule, pulp in a margarita or Prosecco bubbles in an Aperol Spritz. As for Peru's Pisco Sour, it's all about the creamy, frothy texture, derived not from milk or cream, but from eggs. Egg whites, to be exact. Watch Milk Street Editorial J.M. Hirsch use egg whites to achieve that signature frothiness, find out why it works so well and then try it yourself. #MilkStreetatHome #Cocktails #Drinks #PiscoSour #Bartending Subscribe to Milk Street on YouTube: https://bit.ly/3kg5Lb3 Visit us at 177milkstreet.com/plans where you can try your first 12 weeks of digital access, a print subscription, or both, for only $1. Connect with us: Facebook:   / cpkmilkstreet   Instagram:   / 177milkstreet   Twitter:   / 177milkstreet   Pinterest:   / 177milkstreet   Flipboard: https://flipboard.com/@177MilkStreet Newsletter: https://www.177milkstreet.com/newsletter