This hibiscus sour recipe is a twist on the classic Pisco sour. Made with homemade hibiscus syrup, it's floral and juicy, perfect for warm evenings. A bottle of Pisco, some fresh lime, a few drops of Angostura bitters, and you're ready to shake it up!
Ingredient Notes and Substitutions
- Egg white: there are vegan alteratives like the one from Ms. Betters if you want an egg-free version.
- Lime juice: we recommend juicing fresh limes rather than using store-bought juice. If you can't get limes, substitute lemon juice.
Step 1: add the Pisco, lime juice, hibiscus syrup, and egg white (or alternative) to a cocktail shaker.
Step 2: shake for about 20 seconds, or until foamy. Add a large handful of ice cubes and shake again.
Step 3: pour into a glass, making sure to get all the foam out.
Step 4: serve immediately with a hibiscus flower or lime garnish.
If you're concerned about the raw egg white, we recommend using a vegan alternative instead. You can also buy pasteurized egg whites in cartons and that will work two (use about 2 tablespoons).
This 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.
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.
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.
If you make this Hibiscus Sour recipe or any other drink recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
- Digital kitchen scale
- Cocktail shaker
- 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.2 oz Pisco, 1 oz lime juice, 1 oz hibiscus syrup, 1 egg white
- 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.Ice
- Pour the drink into a coupe glass, being sure to get all the foam out. Dot the top with a few dashes of bitters.Angostura bitters