If you’ve only ever had a Pisco Sour, it’s time to explore more Pisco cocktails. This clear aromatic grape spirit from Peru and Chile is worth exploring.
You can read more here about what Pisco Brandy tastes like. It’s a type of South American brandy made from grapes grown in the coastal valleys of Peru and Chile. It’s distilled using traditional methods and aged in oak barrels for several months to a few years.
Pisco can also be combined with other spirits to create unique blends and cocktails with an interesting twist. Its versatility makes it a popular spirit for bars and home enthusiasts alike.
Pisco Mixed Drinks
The Matcha Pisco blends the flavor of matcha green tea with Pisco brandy, but there are also notes of orange, lime, pineapple and tarragon, along with that lovely slightly thickened, frothy texture you get with an egg white.
Pisco is a potent brandy that’s well-known in South America but more of a cult following in the U.S. Its clean, fresh, grape flavor (with other notes, which depend on where it was grown and distilled) forms the basis of the Eden Cocktail. This is a nicely fruity little cocktail that isn’t too sweet.
The Pisco Sour features Pisco brandy, a colorless brandy with wonderful fruity notes. The lemon juice adds tartness, and the egg white rounds everything out nicely.
Lavender Pisco Sour Recipe
This 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!
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.
Lavender Lemon Pisco Sour Cocktail
Create a unique twist on the classic Peruvian pisco sour cocktail using homemade lavender simple syrup, fresh lemon juice, and pisco from Peru. This cocktail takes only 5 minutes to shake up and has a beautiful egg white foam on top.