Spicy Pisco Sour
The Spicy Pisco Sour is a vibrant twist on the classic Peruvian cocktail, combining the smoothness of pisco with a kick of heat from fresh chili peppers. This refreshing drink is perfect for those who enjoy a little spice in their cocktail experience.
Equipment
- Cocktail shaker
- Muddler
- Fine mesh strainer
- Jigger
- Coupe or Rocks Glass
Ingredients
- 2 oz Pisco
- 1 oz Fresh Lime Juice
- 3/4 oz Simple Syrup
- 1/2 oz Egg White
- 2 slices Fresh Jalapeño adjust to taste
- Ice cubes
- Angostura Bitters for garnish
Instructions
- Muddle the jalapeño slices in a cocktail shaker to release the oils and flavors, but avoid over-muddling to prevent bitterness.
- Add the pisco, fresh lime juice, simple syrup, and egg white to the shaker with the muddled jalapeño.
- Without ice, shake the mixture vigorously for about 15 seconds to emulsify the egg white, creating a frothy texture.
- Add ice cubes to the shaker and shake again for another 15 seconds to chill the mixture.
- Double strain the mixture into a chilled coupe or rocks glass using a fine mesh strainer to remove any jalapeño bits and ensure a smooth texture.
- Add a couple of dashes of Angostura bitters on top of the foam for garnish. You can also place a thin slice of jalapeño on the rim for added presentation.
Notes
Adjust the number of jalapeño slices based on your spice tolerance. For a sweeter version, increase the amount of simple syrup. Ensure the egg white is fresh and safe for consumption; pasteurized egg whites can be used for safety.