Purple Corn Pisco Sour
The Purple Corn Pisco Sour is a vibrant twist on the classic Peruvian cocktail, combining the unique flavor of purple corn with the traditional elements of a Pisco Sour. This drink offers a delightful balance of sweetness, acidity, and the distinctive taste of Pisco, making it a visually stunning and refreshing beverage.
Equipment
- Cocktail shaker
- Jigger
- Strainer
- Coupe or Rocks Glass
- Toothpick (optional for garnish)
Ingredients
- 2 oz Pisco
- 1 oz fresh lime juice
- 1 oz purple corn syrup
- 1/2 oz simple syrup (optional, to taste)
- 1 egg white
- Ice cubes
- Angostura bitters (for garnish)
Instructions
- Prepare the Purple Corn Syrup: If you don't have purple corn syrup, you can make it by boiling purple corn in water and then straining the liquid. Reduce the liquid by simmering until it thickens and becomes syrupy. Allow it to cool.
- In a cocktail shaker, add the Pisco, fresh lime juice, purple corn syrup, simple syrup (if using), and egg white.
- Without ice, shake the mixture vigorously for about 15 seconds. This step emulsifies the egg white, creating a frothy texture.
- Add ice cubes to the shaker and shake again for another 15 seconds until well chilled.
- Strain the mixture into a chilled coupe or rocks glass.
- Add a few drops of Angostura bitters on top of the foam. You can create a design with a toothpick if desired.
Notes
Adjust the sweetness by adding more or less simple syrup based on your preference. The use of fresh ingredients will enhance the overall flavor of the cocktail. This cocktail is best enjoyed immediately after preparation to appreciate the frothy texture and vibrant flavor.