Hibiscus Pisco Sour
Servings: 1 cocktail
Calories: 210kcal
A pisco sour made with homemade hibiscus syrup that creates a floral twist on the classic cocktail.
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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
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