Spicy Pisco Sour

GLASSWARE: BLUE RIM ROCKS GLASS (LINKING SIMILAR)

I’m here to remind you that Pisco exists and it’s one of the best brandies out there! The origins of pisco can be traced back all the way back in 1532, when the Spanish Conquistadores invaded Peru — made by distilling fermented grape juice into a high-proof spirit that we know and love today.

The Pisco sour is one of the greatest cocktails of all time, and of course exist many variations, this one just happens to be my favorite (but let’s be real, jalapeńo and pineapple are the best combo!).

Ingredients:

  • 3 fresh jalapeño slices

  • ½ oz simple syrup

  • 1 oz lemon juice

  • ¾ oz pineapple juice

  • 2½ oz pisco

  • 1 egg white

  • garnish: tajin + jalapeño slice

Directions:

  1. Combine jalapeños, simple syrup, lemon juice, and pineapple juice into a cocktail shaker and muddle.

  2. Add pisco and egg white and shake without ice to emulsify the egg white.

  3. Add ice and shake again, until chilled.

  4. Double strain into a rocks glass over fresh ice.

  5. Garnish by sprinkling a little tajin on the egg white and add a fresh jalapeño slice.

PSST! THIS IS THE STUFF I USED:

brandy, egg whites, spicyEvieComment