Pisco Rose Sour Cocktail Recipe

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
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Make this Pisco Rose Sour cocktai from Lynette Marrero at Peels in New York City.
Prep Time
Cook Time
Total time: 10 minutes
  • 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
  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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