This Blood Orange Pisco Sour Cocktail is as delicious as it is pretty. With pisco, blood orange juice, lime juice, and an egg white, this cocktail is sure to impress. Make this cocktail for your next party or as a little treat for yourself.
Why I Love This Recipe
The first time I tried a pisco sour was also the first time I had a cocktail with egg white in it. Needless to say, I was sold from the first sip and the pisco sour has been one of my favorite cocktails since.
This blood orange version uses fresh-squeezed blood orange juice to create a beautiful pink-colored cocktail that is perfect for a holiday celebration or any day of the week just like my Blood Orange Margarita! Check out my other blood orange cocktails like my Blood Orange Whiskey Sour and my Blood Orange Gin Cocktail.
What is Pisco?
Pisco is a brandy from Peru and Chile made from grapes. It reminds me a little of tequila because of the sharp, earthy aroma. It definitely tastes smoother than it smells though.
The Pisco Sour is the most common drink I know of for this spirit and how I discovered it. I first tried a Pisco Sour at a Peruvian restaurant in San Francisco and since then it has been a favorite of mine. The citrus and egg white help balance out the pungent nature of the pisco.
How to Make a Blood Orange Pisco Sour
Place all of the ingredients into a cocktail shaker and dry shake for 15-20 seconds. Add a scoop of ice to the shaker and shake again for another 15-20 seconds until everything is nice and cold.
Strain through a fine-mesh strainer into your favorite coupe glass. Garnish with a dehydrated orange peel or a lime slice if desired. Enjoy immediately.
Why and How to Dry Shake a Cocktail
The reason you dry shake a cocktail is to make the egg white nice and foamy and to mix all of the ingredients together. When you shake it once before you add the ice, all of the ingredients incorporate together and the egg white begins to foam. The second shake is with ice to get your cocktail nice and cold.
By the way, the opposite of a dry shake is a wet shake. This is shaking a cocktail with ice. Now you know something you may not have known yesterday!
Do you have to add an egg white?
You will not have a traditional Pisco Sour if you do not add an egg white. However, you can still enjoy this cocktail without the egg white. See my notes in the recipe card on the USDA comments on egg whites in the recipe. Not everyone is comfortable adding egg white to their drink, and that’s okay!
How to make Simple Syrup
To make a simple syrup for cocktails, add one cup of sugar and one cup of water to a small saucepan. Bring to a boil so that all of the sugar dissolves.
Remove from the heat and allow the mixture to cool before using. Store in a sealable container in the fridge and it should last for several weeks (but it probably won't make it that long 😉).
How to Garnish a Blood Orange Pisco Sour
If you want to make the beautiful garnish as seen in my photos, check out my recipe for Dehydrated Oranges. If you don't have the patience to wait, you can also use a blood orange or lime wedge on the side of the glass. This drink is so pretty that it can also just stand by itself without a garnish, IMO.
Tools for the Home Bartender
Being a home bartender can be so much fun…if you have the right tools. You don’t have to break the bank and you don’t have to own EVERY tool you’ve ever seen at a bar.
But, if you want good cocktails, you need the right tools. Check out my post on Home Bar Tools for the best essential tools for home bartenders.
If you get a chance to make this Blood Orange Pisco Sour, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.
Blood Orange Pisco Sour
- 2 ounces Pisco
- 1 ounces blood orange juice
- 1 ounces lime juice
- ¾ ounces simple syrup
- 1 egg white
- dehydrated orange or lime wedge garnish (optional)
- Place all of the ingredients into a cocktail shaker and dry shake for 8-10 seconds.
- Add a scoop of ice to the shaker and shake again for another 8-10 seconds until everything is nice and cold.
- Strain through a fine-mesh strainer into your favorite coupe glass. Garnish with a dehydrated orange peel or a lime slice if desired. Enjoy immediately.
- *The US Department of Agriculture (USDA) considers it safe to use raw eggs if they are pasteurized. Bottom Line: Raw eggs may contain a type of pathogenic bacteria called Salmonella, which can cause food poisoning. However, the risk of an egg being contaminated is quite low. Please proceed at your own risk and decide if you are ok with this. I have never had an issue.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.