Feeling stuck in a time loop? Boy oh boy, do we have the guest for you. This week we welcome Norwegian singer-songwriter Anna of the North into the bar as we sip what might be Kaylyn’s most daring endeavor yet, the Crazy Sour. All the while, we chat about Anna's newest album, Crazy Life, the making and breaking of habits, and the relationships that got her into our Zoom room. Cheers!

Listen to Crazy Life by Anna of the North
**Please Enjoy Responsibly**
Crazy Sour
1.5 oz Bimini Coconut Gin
1 oz Drippings from grilled pineapple
1 oz Pineapple juice
1/2 oz Lime Juice
Garnish:
Pisco Marshmallow Pearls
Dehydrated Pineapple
Toasted Cardamom
Saffron Threads
-Pour Gin, pineapple and lime juice into shaker.
-Add ice cubes to fill, and shake it all up!
-Strain into chilled glass.
-Top with Pisco sour marshmallows:
8 g powdered gelatin
48 ml (1.6 oz) Pisco
18 ml (0.6 oz) lime juice
3 dashes Angostura Bitters
40 ml (1.35 oz) cold water
100 g (3.5 oz) sugar
50 g (1.76 oz) light corn syrup
2 large egg whites, at room temperature
pinch of salt
Corn Starch
Powdered Sugar
⁃In a small bowl, mix lime juice, bitters and Pisco. Sprinkle gelatin powder over the mixture and set aside to dissolve and soften
⁃Mix sugar and corn syrup with 40 ml of water in a small saucepan. Place over medium/high heat.
⁃Pour egg whites into a stand mixer bowl with whisk attachment on low until frothy
-Add salt.
⁃Using a candy thermometer, check temperature of the syrup. When it reaches 210°F increase speed of the mixer to high and beat the egg whites until they are thick and fluffy.
⁃When syrup reaches 245°F slowly pour the hot syrup into the beat egg whites in the mixer, avoiding contact with the whisk.
⁃Immediately scrape the soft gelatin and Pisco/Lime into the still hot saucepan that you used for the syrup. Stir thoroughly until the gelatin is completely dissolved. Place it over low heat if necessary.
⁃Pour gelatin mix slowly into the whites as they are whipping -Continue whisking until the mixing bowl feels cool to the touch. Do not stop when still warm!
⁃Lightly coat a pan or mold with non-stick spray. Wipe excess off with a paper towel. Dust bottom and all sides with a mixture of half corn starch, half powdered sugar.
⁃Pour the marshmallow mix into greased mold with the help of a spatula and spread it evenly. Let the marshmallows dry uncovered overnight
⁃Once the marshmallows are set, carefully remove from the mold and sift some more starch and sugar dust all over them to coat completely.
⁃Shake the marshmallows to remove excess powder and store them in a sealed container until you’re ready to use.
⁃Garnish with dehydrated pineapple, toasted cardamom, and saffron threads.
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