This Hibiscus Pisco Sour is a floral twist on the classic cocktail. This drink is made with pisco, freshly squeezed lime juice, homemade hibiscus syrup, and egg white to create a stunning cocktail perfect for a party, happy hour, or special occasion.
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Why I Love This Recipe
This Hibiscus Pisco Sour cocktail is such a pretty cocktail. The dried hibiscus flowers that the hibiscus syrup is made from create the most vibrant red color and a fluffy pink foam on top. The sour nature of the hibiscus pairs perfectly with the pungent pisco and lime juice in this drink just like in my Grapefruit Pisco Sour and my Lavender Pisco Sour Recipe.
This drink would be perfect for Valentine's Day, a special occasion, or just because. Once you try this version of the classic craft cocktail you will want to make it again and again similar to my Blood Orange Margarita and my Lavender Lemon Drop.
What is a Pisco Sour?
The traditional pisco sour is made with pisco, lime, simple syrup, and egg white. The drink’s name comes from the pisco which is the base liquor. And the sour is in reference to the sour citrus juice and sweetener components added to a drink.
What is Pisco?
Pisco is a brandy from Peru and Chile made from grapes. It reminds me of tequila because of the sharp, earthy aroma, although it tastes smoother than it smells. The citrus and egg whites help balance out the pungent nature of the pisco.
How to Make a Hibiscus Pisco Sour
- Place all of the ingredients into a cocktail shaker and dry shake (shake with no ice) for 15-20 seconds.
- Add fresh ice to the shaker and shake again (wet shake) for another 15-20 seconds until everything is nice and cold.
- Strain through a fine-mesh strainer into your favorite cocktail glass. Garnish with a dried hibiscus flower if desired and enjoy!
Alternative To Using Egg White In a Cocktail
Instead of adding egg white to your cocktails, you can add aquafaba instead. Aquafaba is the “bean liquid” from garbanzo beans/chickpeas. It’s gluten-free and dairy-free and an excellent alternative for people with an egg allergy, who don’t consume eggs, or who do not want to use raw egg whites. All you need to do is substitute 1-2 tablespoon of aquafaba for 1 egg white.
If you omit egg white or aquafaba, you will not have a traditional Pisco Sour. However, if you want to still enjoy this cocktail, I would suggest shaking the ingredients (minus the egg white) in a cocktail shaker and pouring over fresh ice.
You can check out my notes in the recipe card regarding the USDA comments on egg whites. Not everyone is comfortable adding egg white to their drink, and that’s ok.
Tools Needed to Make a Pisco Sour
To make a good pisco sour cocktail at home, you will need a cocktail shaker, measuring jiggers, a fine-mesh strainer, and a cocktail glass.
One other tool I have to mention is the Vitamix Aer-Disc Container. I used this blender disc to get the foam in the photos and boy was it amazing! It only took about 20 seconds and the Aer-Disc created that foam and basically did the shaking for me.
I strained the ice and foam through a fine-mesh sieve and the rest was easy. So, if you like a lot of foam, you should definitely check this out!
If you get a chance to make this Hibiscus Pisco Sour recipe, 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 in your inbox.
Hibiscus Pisco Sour
Ingredients
- 2 ounces pisco
- 2 ounces freshly squeezed lime juice
- 1 ounce hibiscus simple syrup
- 1 egg white*
- dried hibiscus flower (optional garnish)
Instructions
- Place all of the ingredients into a cocktail shaker and dry shake (shake with no ice) for 10 seconds.
- Add some fresh ice to the shaker and shake again (wet shake) for another 10 seconds until everything is nice and cold.
- Strain through a fine-mesh strainer into your favorite cocktail glass. Garnish with a dried hibiscus flower if desired and enjoy!
Notes
- *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.
- Instead of adding egg white to your cocktails, you can add aquafaba instead. Aquafaba is the “bean liquid” from garbanzo beans/chickpeas. It’s gluten-free and dairy-free and an excellent alternative for people with an egg allergy, who don’t consume eggs, or do not want to use raw egg white. All you need to do is substitute 1-2 tablespoon of aquafaba for 1 egg white.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Cindy Mom the Lunch Lady says
What a gorgeous cocktail. I recently had a whisky sour and that was the first time I had a cocktail with egg. It was wonderful!
Emily says
Now that you have tried it you can branch out to more cocktail variations!
Gina Abernathy says
This is a beautiful cocktail. Looks and sounds like a wonderful drink.
Emily says
Thanks Gina!
Shilpa says
This is such a beautiful drink! Absolutely love that colour!
Emily says
Thanks, Shilpa. Doesn't hibiscus make the best color??!
Jeannie says
I can just stare with this for a while take instagrammable photos before enjoying with my friends, lol. It looks so good
Emily says
This color was definitely made for the gram. Cheers!
Rosanna says
Yum! I love a pisco sour and this was such a delicious take on it, loved the hibiscus flavour. Thanks for the recipe and cheers!
Emily says
You are so welcome. Cheers!😊
Swathi says
This pisco sour looks delicious love it.
Emily says
Thank you, Swathi!
Mama Maggie's Kitchen says
It looks incredibly delicious. I wish this were in front of me.
Emily says
I hope it is soon! Enjoy.
Kalin Williams says
This almost looks to beautiful to drink!
Emily says
Almost, right?!?😁
nancy says
such a beautiful cocktail!!
Alexandra says
Oh how delicious this is!