Both Peru and Chile lay claim to this drinks creation. This version goes the Peruvian route, with its use of simple syrup and bitters.
- 2 ounces BarSol Pisco
- ¾ ounce simple syrup (1:1 ratio)
- ½ ounce fresh lemon juice
- ½ ounce fresh lime juice
- 1 small egg white
- Angostura bitters
In a cocktail shaker, combine the pisco, simple syrup, lemon juice, lime juice and egg white. Dry-shake to emulsify the egg white. Fill the shaker with ice and shake again, then strain into a chilled coupe. Top with a few drops of bitters and use a straw to create a swirling pattern. Serve.
Pisco Rose Sour
Marrero first created a version of this cocktail while at the (now closed) Elettaria in New York City in 2008. The rose jam and the rosé Champagne give the cocktail a festive pink hue while still maintaining its citrusy balance.
- 1½ ounces BarSol Pisco
- ¾ ounce lime juice
- 1 tablespoon rose-petal jam
- 1 drop Bittermen's Burlesque bitters
- 1 egg white
- 1 ounce rosé Champagne
- Grated cinnamon
- Dried rose petal
In a cocktail shaker, combine the pisco, lime juice, rose-petal jam, bitters and egg white. Dry-shake to emulsify the egg white. Fill the cocktail shaker with ice and shake well, then strain into a chilled coupe. Add the Champagne to the shaker, swirl to rinse, then strain it onto the top of the cocktail. Garnish with the grated cinnamon and the dried rose petal.
Pisco Sour Sorbet
Half libation, half dessert, this recipe transforms the Pisco Sour into an icy sorbet. The booze doesn’t overpower, making it an addicting warm-weather treat.
- ¼ cup finely grated lime zest, plus more for serving
- ¼ cup finely grated lemon zest, plus more for serving
- 1½ cups superfine sugar
- ½ teaspoon rose water
- ¼ cup fresh lime juice
- ¼ cup fresh lemon juice
- 1 cup club soda
- 1 egg white
- ¼ cup BarSol Pisco
- 2 dashes Angostura bitters, plus more for serving
- Pinch of freshly grated cinnamon, plus more for serving
- 6 hollowed-out lime or lemon halves
1. In a food processor, combine the lime and lemon zests with the sugar and rose water and blend until well incorporated. In a saucepan set over medium-low heat, combine the sugar mixture with the 1½ cups water and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the sugar is completely dissolved. Cool the mixture to room temperature, pour into an airtight container, add the lime and lemon juice and club soda, and refrigerate until chilled.
2. In a small bowl, beat the egg whites until they form stiff peaks. Whisk in the pisco, bitters and cinnamon. Remove the citrus syrup mixture from the refrigerator and pour into the egg-white mixture, beating to combine. Following the instructions on an ice cream machine, freeze the sorbet until thick and creamy.
3. To serve, fill the hollowed-out lemons or limes with scoops of the sorbet and garnish with a few drops of bitters, more grated cinnamon, and more lime and lemon zest.