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‘The Morbid Chef’ Heavy Metal Holiday Recipe #1 — Exclusive

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To help celebrate the holidays, Annick ‘The Morbid Chef’ Giroux has teamed up with Noisecreep to give our readers some tasty recipes that are perfect for this time of year.

Most of you will be familiar with Giroux from ‘Hellbent for Cooking: The Heavy Metal Cookbook,’ which is a 224-page book featuring a varied menu of over a hundred recipes from thirty countries. For the book, Giroux called out on her friends throughout the international heavy metal community for recipes. The book features contributions from the likes of Judas Priest, Accept, Obituary, Gwar, and many others. Giroux maintains a must-read blog where she talks about her traveling and food experiences called Into the Void that we heavily recommend.

Check out Giroux’s exclusive recipe for Noisecreep below and stay tuned for more of these holiday treats in the coming days!

From Annick ‘The Morbid Chef’ Giroux:

“The mighty Pisco Sour is my favorite cocktail in the whole world, although I am also a worshipper of Carapirinhas, Mojitos and Bloody Caesars. What makes this drink so special is that it is like drinking a heavily alcoholic… key lime pie with meringue! I know it sounds strange, but it tastes absolutely incredible.

There are two varieties – the Chilean Pisco Sour, and the Peruvian Pisco Sour. The superior one, is the Peruvian kind, which includes two extra magical ingredients: egg white and aromatic bitters. You might think that cocktails are a woman’s thing, but in Peru, it is a metal drink. You start with a Pisco Sour and then move on to drinking beer. Of course, not everybody does that, but it was quite a sight to see huge tattooed metal guys with beards drinking greenish cocktails at metal gigs haha! The main ingredient, Pisco (grape brandy) can be found in specialized liquor stores. Enjoy; it will kick the cold out of Christmas!”

Portions:
4 small Pisco Sours (in martini glasses) or two huge ones!

Ingredients
4 cups of ice cubes
1 cup of Pisco (Peruvian if possible!)
1/2 cup of freshly squeezed lime juice (small limes if possible)
2 tablespoon of simple syrup OR 1/3 cup of white sugar
2 egg whites (don’t worry, you won’t get salmonella or any weird disease!!)

Garnish:
Aromatic bitters or powdered cinnamon (optional)

Instructions:
Put the ice cubes in a blender, then add the Pisco, fresh lime juice, sugar and egg whites in the blender. Blend on high speed until you get a fine consistency. Pour into two glasses and add a dash of bitters or a shake of powdered cinnamon (optional – this ingredient is traditionally added to “hide” the egg smell. I don’t personally care for it, but I put it there for purists.)

Spin some Reino Ermitaño, Tarkus, Mazo, Anal Vomit, Kranium or Hadez and indulge in the frothy, amazing taste of this sublime cocktail. Beware, drinking several will get you s—faced in a speed metal way!

Watch ‘Hellbent for Cooking: The Heavy Metal Cookbook’ Review Video

Buy ‘Hellbent for Cooking: The Heavy Metal Cookbook’ Book

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