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COA Marshland Sour
Photograph: Time Out Hong Kong

Drink This: Marshland Sour

Jay Khan of Coa blends Peru and Mexico together with Pisco

Time Out Hong Kong in partnership with Trade Commission of Peru
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Pisco is a type of brandy that comes from Peru, which closely oversees its heritage spirit. Pisco can be distilled from only eight grape varietals classified into aromatic and non-aromatic, and produced in three distinct styles (acholado, puro and mosto verde). As a result, different piscos will have different characteristics. While pisco is perfect for simply sipping, its lack of aging makes it very versatile for blending in cocktails. Giving name to such classics like the Pisco Sour, pisco has established itself in modern cocktail culture, with every respected cocktail bar holding space for a bottle of this expressive spirit on its shelf.

Jay Khan of Coa (9th on World's 50 Best Bars 2020) demonstrates a simple and refreshing cocktail recipe packed with Peruvian flavour that can be easily recreated at home. You can also try Jay’s Marshland Sour in December during Peru’s Pisco Nights in Hong Kong, stay tuned for more information.

"The drink is loosely based on a Pisco Sour (without egg white), with the refreshing flavours of apple, celery and habanero for some Mexican flair. The flavour combination of apple and celery are available at any fresh fruit juice or smoothie shop throughout the streets of Hong Kong. Apple and celery are a match that provides a beautiful, fruity beginning with just enough savouriness for a subtle, but interesting contrast. Using Peruvian Pisco adds an interesting mouthfeel, while the soft habanero aftertaste from the firewater tincture binds all of the flavours together."

Photograph: Calvin Sit

MAKE IT YOURSELF

Ingredients:
45ml Quebranta Pisco (in this case Macchu Pisco)
10ml Fresh celery juice
15ml Fresh granny smith apple juice
20ml Fresh lemon juice
15ml Honey syrup (65% brix)
15 drops Scrappy’s fire water tincture
Nutmeg

Instructions:
Combine all of the ingredients into a shaker with ice, and shake.
Strain into a rocks glass with fresh ice.
Garnish with nutmeg dust.

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