Back Bar | 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.

Recipe adapted from Lynette Marrero, Peels, New York City

Pisco Rose Sour
No Ratings
Make this Pisco Rose Sour cocktai from Lynette Marrero at Peels in New York City.
Servings
1
cocktail
Ingredients
  • 1½ ounces BarSol Pisco
  • ¾ ounce lime juice
  • 1 tablespoon rose-petal jam
  • 1 drop Bittermen's Burlesque bitters
  • 1 egg white
  • Ice
  • 1 ounce rosé Champagne
  • Grated cinnamon
  • Dried rose petal
Directions
  1. 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.
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