At first just a job to put him through school, Sean jokes that with his psychology major, he ended up in the right profession: helping people with their problems and creating a comfortable atmosphere for guests. Originally from Boise, Sean came to Boston looking for that perfect balance of a neighborhood restaurant with loyal regulars, and an innovative craft scene behind the bar. He found exactly that at Ward 8.
Ward 8 opened its doors in the heart of historic Boston in the winter of 2013. Offering comfort-food classics in an industrial-meets-homey space, Ward 8 is focused on a top-notch hospitality program for guests to enjoy anything from snacks, homestyle meals, and of course, delicious craft cocktails.
- 1 egg white
- 1 1/2 oz Macchu Pisco
- 3/4 oz lemon juice
- 1 oz simple syrup
- 9 drops Angostura bitters
- Dry shake the first four ingredients
- Shake with ice.
- Strain into glass.
- Draw design marks.
About the Drink
The national drink of both Chile and Peru, the Pisco Sour is named for its base liquor, pisco, a type of brandy which Sean describes as a raw and un-finessed alcohol. This South American cocktail has a slight variation between countries. Sean uses the Peruvian method, with egg white and bitters.
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