December 29, 2021

Hibiscus Pisco Sour

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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hibiscus pisco sour with foam and a dried hibiscus flower as a garnish
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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.

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.

How to Make a Hibiscus Pisco Sour

  1. Place all of the ingredients into a cocktail shaker and dry shake (shake with no ice) for 15-20 seconds.
  2. Add fresh ice to the shaker and shake again (wet shake) for another 15-20 seconds until everything is nice and cold.
  3. Strain through a fine-mesh strainer into your favorite cocktail glass. Garnish with a dried hibiscus flower if desired and enjoy!

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.

If you are interested in other versions of a pisco sour, check out my Grapefruit Pisco Sour, Blood Orange Pisco Sour, and my Lavender Pisco Sour recipes.

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 white help balance out the pungent nature of the pisco.

a bottle of Capel pisco

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 do not want to use raw egg white. All you need to do is substitute 1-2 tbsp 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.

Hibiscus pisco sour, dried hibiscus flowers, and hibiscus syrup

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. Below are some suggested products to check out.

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!

More Craft Cocktails You Might Like

hibiscus pisco sour in a cocktail glass

Hibiscus Pisco Sour

A pisco sour made with homemade hibiscus syrup that creates a floral twist on the classic cocktail.
5 from 22 votes
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cocktail
Calories: 210kcal
Author: EmilyFabulous

Equipment

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 15-20 seconds.
  • Add some 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!

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 tbsp of aquafaba for 1 egg white.

Nutrition

Serving: 1cocktail | Calories: 210kcal | Carbohydrates: 19.1g | Protein: 3.9g | Fat: 0.1g | Sodium: 34mg | Potassium: 126mg | Fiber: 0.4g | Sugar: 16.9g | Calcium: 10mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

hibiscus pisco sour cocktail

Did you Make This Hibiscus Cocktail?

If you make this Hibiscus Pisco Sour Recipe, don’t forget to leave a comment below. You can also tag me on Instagram or Facebook and show me your drink!

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