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.

ROSE SANGRIA

Steps:

• Measure 3/4 cup rum, 3/4 cup brandy, 2 cups wine, and 2 cups Sprite, and pour all into pitcher over ice and stir with a long wooden spoon. Dice a few pieces of apple, remove a few grapes, both green and purple, from stems and cut in 1/2, and dice a few pieces each of lemon and lime. Add diced fruit to pitcher and stir once more. Pour Sangria into tulip glasses.

PISCO SOUR

Steps:

• Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. Pour into two glasses and garnish with an additional dash of bitters.

PISCO SOUR COCKTAIL

Steps:

• Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake for 10 to 20 seconds to emulsify the egg white. Add ice; cover and shake until chilled.
• Strain into chilled Champagne coupe. Garnish with 4 drops Angostura Bitters swirled with two straws.

PISCO SOUR

Steps:

• In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.

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.

CAVA SANGRIA

Steps:

• Stir cava, grape juice, brandy, and simple syrup together in a pitcher. Serve over ice, garnished with strawberries and mint.

CLASSIC PERUVIAN PISCO SOUR COCKTAIL

Steps:

• Gather the ingredients.
• Add the pisco, simple syrup, lime juice, and egg white to a cocktail shaker.
• Add ice to fill, and shake vigorously. Alternatively, you can use a blender if you don't have a shaker.
• Strain into an old-fashioned glass and sprinkle the bitters on top of the foam. Serve immediately and enjoy.

PISCO SOUR

Steps:

• For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
• For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.

CLASSIC PISCO SOUR

Steps:

• In a blender pour pisco or brandy, lime juice, simple syrup, egg white, if using, and angostura bitters. Blend. Pour over ice in a glass and garnish with orange slices.

ACAI BERRY PISCO SOUR

Steps:

• Fill a small cocktail shaker with ice and add the lemon juice, sugar, Pisco, and Acai-Blueberry juice. Shake well and strain into a martini glass. Garnish with a lemon twist and serve.
• Cook's Note: Acai berry juice can be found at most supermarkets and generally comes as a blend with other juices such as blueberry, mangosteen, and pomegranate. The brand used in this recipe is Bolthouse Bom Dia Acai-Blueberry purchased at Costco, but can also be purchased at major grocery stores.

PISCO SOUR

Steps:

• Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice. Shake vigorously for 30 secs or blend for 10 secs, then strain into 2 glasses. Add a few drops of Angostura bitters to the top of each cocktail, garnish with a lime slice and serve.

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.