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.

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

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.!