A Thanksgiving Cocktail: Cranberry Pisco Sour

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.)

The Cranberry Pisco Sour ready to serve.
The Cranberry Pisco Sour, a Thanksgiving Cocktail

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.

My Recipe

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
Cranberries float on top of the frothy cocktail.
Cranberries will float in your drink.

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.!