If you know me, you know I love a Pisco Sour! I found this recipe flipping through a magazine, and I just had to try it. Glad I did because it will now become my annual Thanksgiving cocktail. (My Christmas cocktail is the Pomegranate Martini – recipe found on this link.)
I first encountered the frothy pisco sour on a trip to Peru. The tangy, not-too-sweet flavor tasted yummy, but the egg white topping was my favorite part. I only recently learned how mixologists create that forth. Find out how to make a frothy cocktail in my recipe below.
The original magazine recipe appeared in the November 2021 issue of Better Homes & Gardens; however, I tweaked it below. The magazine’s directions called for making your own simple syrup, an additional step not really necessary on such a busy kitchen day. I suggest you buy a bottle and keep it with your bar supplies.
Cranberry Pisco Sour
- 2 oz. pisco brandy
- 1 oz. cranberry juice (pure juice is best)
- 1/2 oz. fresh lime juice
- 1 egg white
- 1/2 oz. simple syrup
- Angostura bitters
Depending on the size of your cocktail shaker, you can make one or two drinks at a time.
For one, combine the pisco, 1 oz. cranberry juice, lime juice, an egg white, and 1/2 oz simple syrup. Do not add ice. Shake for 20 seconds.
Now, add ice to the shaker, about two-thirds full, and shake for an additional 20 seconds.
Strain into a cocktail glass. Add a few cranberries- they will float. Or skewer a few cranberries onto a toothpick. If not, add three or four drops of the bitters, and using a toothpick, carefully draw between the drops to create a design (like a barista does with coffee drinks.)
The cocktail is not overly sweet, which I like, but you could always add more simple syrup if preferred.
Cheers and Happy Thanksgiving.!