A Fun Summer Twist on the Classic Pisco Sour
If you have yet to plan your vacation for the year, we’ve got the drink for you. Create a getaway in your own space with this early evening drink that’ll spark conversation and keep you and your friends chatting all night. This cocktail will take you across international borders, and the combination of pineapple juice and coconut water will remind you of the beach. The vibrant orange Aperol settles in the glass like a sunset.
Make Pisco Your New Summer Obsession
Ever heard of Pisco? If not, consider your cocktails changed forever. Pisco is a clear, high-proof brandy made in Chile and Peru. It has a unique flavor, both herbaceous and spicy, and it’s usually paired with tart lime or lemon, sugar, and ginger. A traditional use of this brandy is the Pisco Sour, composed of lime juice, Angostura bitters, and egg white.
Consider the Pretty in Pisco a bold twist on the Pisco sour.
Why Egg White?
Bartenders add egg whites to cocktails to create a frothy texture. Its addition is a creamy, foamy treat on the top of your drink. The egg doesn’t alter the taste, and if prepared correctly, is entirely harmless to consume. I challenge you to give it a try! However, if you’re not ready for the foam, skip the egg white and top your drink with some lime seltzer water. My personal favorite for spring is Topo Chico or Waterloo.
The Pisco and Aperol are the bold and spicy elements, while the fruit drives up the citrus. The coconut adds a subtle, sweet, and nutty taste (plus electrolytes), while the bitters add an extra kick to the drink. A well-balanced drink, the Pretty in Pisco cocktail tastes and feels like the vacation you deserve.
To prepare this cocktail, you’ll need the following ingredients:
1.5 ounces of Pisco
1.0 ounces of fresh lime juice
0.5 ounce of Aperol
0.5 ounce of coconut water
0.5 ounce of fresh pineapple juice
1 egg white
A few dashes of Angostura bitters
You’ll perform a dry-shake in this recipe, which means you’ll shake this drink twice: once without ice and once with ice. Add Pisco, Aperol, coconut water, fresh pineapple juice, and fresh lime juice to your shaker. In a separate glass, crack an egg white. Add the egg white to the shaker last and begin your first shake. The first shake without ice allows for the egg protein to foam. Vigorously dry-shake your cocktail for at least 30-seconds to ensure the egg white thoroughly combines with the other ingredients. Now, it’s time for the second shake! Add ice to the shaker and perform your second shake. Strain the contents of the shaker into a coupe glass and add 2 or 3 dabs of bitters on the top of the foam. If you’ve opted to use the egg white, pour contents into a highball glass and top with lime Topo Chico. Enjoy!
About the Author
Ayana Jones is an Ohio native, marketing and social media nerd, and craft cocktail experimenter. On any given day, you can find her in the DMV cooking up a new food recipe, training her pup, Zoie, or kicking it with her quaranteam.