Cucumber Pisco Sour
A refreshing twist on the classic Pisco Sour, the Cucumber Pisco Sour incorporates fresh cucumber into the mix, adding a light and invigorating flavor to this beloved South American cocktail.
Equipment
- Cocktail shaker
- Strainer
- Jigger
- Juicer
- Coupe or cocktail glass
Ingredients
- 2 oz Pisco
- 1 oz fresh lime juice
- 3/4 oz simple syrup
- 1 oz cucumber juice freshly juiced
- 1 ea egg white optional
- Cucumber slices for garnish
- Angostura bitters for garnish
Instructions
- Start by juicing fresh cucumbers until you have 1 oz (30 ml) of cucumber juice. Strain the juice to remove any pulp for a smooth texture.
- In a cocktail shaker, add the Pisco, fresh lime juice, simple syrup, cucumber juice, and egg white (if using).
- Seal the shaker and shake vigorously without ice for about 15 seconds. This helps to emulsify the egg white, creating a frothy texture.
- Add ice to the shaker and shake again for another 15-20 seconds until well-chilled.
- Double strain the mixture into a chilled coupe or cocktail glass to ensure a smooth pour.
- Add a few drops of Angostura bitters on top of the foam and garnish with a slice of cucumber.
Notes
For the best flavor, use fresh ingredients and adjust the sweetener to your taste. The egg white is optional but adds a lovely frothy texture to the cocktail.