Pisco Sour Sangria Recipes

CLASSIC PISCO SOUR

Steps:

• Place the brandy, lime juice, sugar, egg white and bitters in a blender. Blend until the egg whites are frothy. Serve over ice.
• Cook's Note: Egg white optional. Do be aware this recipe calls for a raw egg white, so please use pasteurized eggs. But if you prefer, you can substitute the egg white powder or simply omit.

PISCO SOUR SANGRIA

Steps:

• Mix together the wine, pisco, orange juice, Lemon-Lime Simple Syrup, apples, lemons, limes, oranges and mint in a pitcher. Cover and refrigerate for at least 4 hours and up to 24 hours.;
• Combine the sugar and3/4 cup water in a small saucepan, bring to a boil over high heat and cook until the sugar is completely dissolved. Add the lemon and lime slices and let sit at room temperature until cool. Refrigerate for 1 hour. Remove the fruit and store in a covered container in the refrigerator for up to 1 month.

PISCO SOUR SANGRIA

Steps:

• For the syrup, combine sugar and water in a saucepan. Boil and cook until sugar completely dissolves. Add lime and lemon. Let cool. Chill for 1 hour and remove fruit. Keep refrigerated for up to 1 month.
• Mix together all ingredients in a pitcher, cover, and refrigerate for 4-24 hours.

PISCO SOUR

Steps:

• Prepare the simple syrup: In a small saucepan, combine sugar with 1/4 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Refrigerate if not using immediately. (Remaining syrup will keep in the fridge for up to 1 month.)
• In a cocktail shaker, combine the pisco, lime juice, egg white and 3/4 ounce simple syrup. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled, about 10 to 15 seconds more. Double-strain into a chilled coupe or Nick and Nora glass. Garnish with bitters.