This hibiscus sour recipe is a twist on the classic Pisco sour! Made with hibiscus simple syrup it’s floral and juicy, perfect for warm evenings.
If you’re looking for a gorgeous, summery cocktail, look no further than the hibiscus sour. Start by making this recipe for hibiscus simple syrup. Made with dried hibiscus flowers, cinnamon sticks, sugar, and water, the syrup lush and fresh, with notes of garden strawberries. A bottle of Pisco, some fresh lime, a few drops of Angostura bitters, and you’re ready to shake it up!
Ingredients You Need To Make A Hibiscus Sour:
What Is Pisco?
Pisco is a clear brandy made by fermenting grape juice left over from wine making. Originating in South America, Pisco is similar to Italian Grappa or Spanish Orujo.
Pisco has a bright, citrusy flavour with notes of grass; it’s usually consumed straight or over ice.
Why Is It Called A Sour?
Fresh lemon or lime juice is the base of traditional sour cocktails. The sourness of the citrus juice is balanced by the addition of alcohol and something sweet like a syrup.
In this hibiscus sour recipe, the combination of the smooth alcohol flavour of Pisco and floral-forward hibiscus syrup give balance to the tartness of the fresh lime juice.
Why Do You Add Egg White To A Cocktail?
One word–meringue! Picture a whipped egg white, voluminous and fluffy. Adding egg whites to a cocktail provides the same drama by adding froth and a creamy texture.
For a vegan option, check out this egg white alternative.
What Is A Dry Shake?
This hibiscus sour recipe calls for a dry shake. A dry shake is when you shake your cocktail (in a shaker) without ice. A dry shake must last for at least 15 seconds in order for the egg white to fully blend with the other ingredients and become smooth and frothy. After the dry shake, ice is added to the shaker and the mixture is shaken again to chill.
Other Refreshing Cocktails You Might Like:
Strawberry Slush With Lime (add spirit of your choice)
Cardamom Spiked Peach Shrub (add spirit of your choice)
- 2 oz Pisco
- 1 oz lime juice
- 1 oz hibiscus syrup
- 1 egg white or vegan alternative
- Angostura bitters
- Add the Pisco, lime juice, hibiscus syrup, and egg white (or alternative) to a cocktail shaker. Secure the lid and shake vigorously until the ingredients come together to create a smooth, foamy texture, approximately 20 seconds.
- Add a large handful of ice cubes to the shaker and continue to shake until the shaker is very cold, another 15-20 seconds.
- Pour the drink into a coupe glass, being sure to get all the foam out. Dot the top with a few dashes of bitters.
Amount Per Serving: Calories: 307Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 74mgCarbohydrates: 25gFiber: 0gSugar: 15gProtein: 4g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
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