Lavender Pisco Sour Recipe
The Lavender Pisco Sour Recipe is a cocktail that is easy to make at home. It’s made with pisco, homemade lavender syrup and egg white for a creamy and floral treat!
Although this lavender theme was not planned, it continues, and I made this Lavender Pisco Sour Recipe all weekend with my friends. This craft cocktail recipe is so easy, and with the homemade lavender syrup recipe below, it’s sure to impress.
Pisco is actually a brandy from Peru and Chile made from grapes. It reminds me a little of tequila because of the sharp, earthy aroma, however, it tastes smoother than it smells. 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. In this variation, the sweet lavender syrup adds another delectable layer of floral flavor and aroma.
Lavender Pisco Sour
- 2 oz pisco
- 1 oz fresh lime juice (or you could try lemon!)
- 1 oz lavender syrup (see recipe below)
- 1 egg white*
- dried lavender buds for garnish
- 1. Add all ingredients to a cocktail shaker and dry shake (no ice) first to get the egg white frothy and mixed in well. Add ice to the shaker and shake for another 20-30 seconds. Double strain into a cocktail glass, you should have a beautiful foam that settles on top. Garnish with a lavender sprig or buds and enjoy!
*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.
- ¼ cup dried lavender buds
- 1½ cups water
- ½ cup sugar
- purple food coloring (or red & blue) optional
- Place lavender buds and ¾ cup water in a small pot and bring to a boil. Simmer for a few minutes and then remove from heat and steep for 30 minutes or more.
- Strain the flower buds from the liquid and discard the buds.
- Add the sugar and remaining water to a saucepan and bring to a boil. Add lavender liquid and stir for about 30 seconds just to make sure all of the sugar has dissolved.
- Remove from heat and allow to cool. Add food coloring (optional) and stir to combine. You can store lavender syrup in a sealed container in the fridge for 3-4 weeks.
See my post HERE for other ideas on how to use lavender syrup!
If you love this Lavender Pisco Sour Recipe, check out some of my other cocktail posts: