BKLYN potluck #3, the Fort Greene Park BBQ, went well, resplendent in breezy sun-dappled conversations, grilled and barbecued meats, chocolate-dipped strawberries, a variety of salads and marshmallow Golden Graham treats.
For me a highlight was the afterparty with Allison's pisco sours. I insist you whip up a few now. With all that fresh lime juice, it's the bracing taste of summer in handy coupe format. The swirl of cinnamon and bitters floating atop the frothy head of egg white resembles a distant galaxy as photographed by the Hubble telescope.
Pisco Sour
2 oz. pisco
1 oz. fresh lime juice
a pinch less than 1 oz. simple syrup
1/2 egg white
bitters (angostura are traditional; Allison used Fee Bros. Whiskey Barrel Aged Bitters)
cinnamon
Shake the first four ingredients with cracked ice and strain into chilled coupes. Add two to three dashes of bitters on top and a dash of cinnamon; swirl the two together with a toothpick if you want to get fancy (and you do).