I would normally overlook a pisco sour on any cocktail menu unless I was at a Peruvian restaurant. The Pisco Brulee at Reed and Greenough caught my attention with it's torched adaptation on the classic pisco sour. It's so much fun to see the bartenders make this drink which per the cocktail menu has "The Machuu Pisco, sugar, egg white, and lemon juice, bruleed top with Aged Rum and Angostorra Bitters". You will find yourself ordering another just to see another drink get "bruleed"again. With the strike of the match with one hand and the torch on the other, a Pisco Brulee is born. The cocktail experience has grown from the shaking, stirring, muddling, to incorporating more culinary techniques, such as the brulee in this case. The cocktail culture just keeps getting better. I can't wait to go back to Reed and Greenough for another new cocktail experience.
Bar Specifics
Mon-Sunday 5pm-2am
Full Bar
https://www.facebook.com/ReedGreenough?sk=info
How the brulee is done:
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