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Home » All » By Course » Drinks » Blood orange pisco sour

Blood orange pisco sour

By Layla Pujol Leave a Comment

This blood orange pisco sour cocktail is made with blood orange juice, a bit of lime juice, sugar or simple syrup, egg whites, and pisco.

Blood orange pisco sour recipe

En Español

Pisco sour is a popular Latin cocktail made with pisco (a grape brandy – similar to grappa), lime juice, sugar or simple syrup, egg whites, and bitters. I love a good classic pisco sour, but also find that like many other Latin drinks it works great with many other fruits: passion fruit, blackberries, naranjilla, and pretty much any citrus fruit. I am huge fan of using blood oranges for cocktails, their subtle flavor and beautiful bright red color are close to perfect for this pisco sour recipe.

Blood orange pisco sour


I usually make a batch of pisco sour cocktails for parties or a simple dinner with a few friends, so in that case I use the blender. However, if making just one or two drinks you can use a cocktail shaker. You can use regular raw egg whites, just make sure the eggs are fresh, or to avoid any risk you can use pasteurized egg whites or egg white powder (mixed with water according to package instructions).

Blood orange sour cocktail

You can find Angostura bitters at most liquor stores or in the liquor/cocktail section of most supermarkets. The rising popularity of craft cocktails has also led to a wider availability of different flavored bitters like cardamom, orange, etc. You can find them in the same section as the Angostura – they are pricey but will last a long time since most cocktails use a very minuscule amount of bitters. Like most drinks, feel free to adjust the amount of liquor and simple syrup/sugar based on your preference.

Blood orange pisco sour cocktails
Blood orange pisco sour

Blood orange pisco sour

Blood orange pisco sour cocktail recipe made with blood orange juice, a bit of lime juice, sugar or simple syrup, egg whites, and pisco.
4.85 from 20 votes
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Course: Cocktails, Drinks
Cuisine: Latin American, Latin fusion, Peruvian
Keyword: Blood orange pisco sour, Blood oranges, Pisco, Pisco sour
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 drinks

Ingredients

  • 8 liquid ounces 1 cup of freshly squeezed blood orange juice
  • 2 liquid ounces ¼ cup of freshly squeezed lime juice
  • 8 liquid ounces 1 cup of pisco, add more or less based on your preference
  • 2 to 4 liquid ounces of simple syrup adjust to taste
  • 2 egg whites ~4 ounces – use pasteurized egg whites or egg white powder mixed with water if you have any health concerns about raw eggs, 1 large egg white is about 2 ounces
  • Ice

To serve:

  • Slices of blood orange and lime
  • A couple of drops of bitters Angostura or your choice per drink

Instructions

  • Combine the blood orange juice, lime juice, pisco, simple syrup, egg white, and a few ice cubes in a blender. Blend until the drink is foamy.
  • To make the pisco sour cocktails in a cocktail shaker, combine all the ingredients listed above in a shaker, shake well, and strain before serving.
  • Pour into serving glasses, add a couple of drops of bitters, and serve immediately.

Notes

You can use regular orange juice if blood oranges aren’t available.
Ingredients for blood orange pisco sour cocktails
Pisco sour cocktail with blood oranges
Blood orange cocktail
Blood orange pisco sours
Pisco sour with blood oranges

Step by step preparation photos for blood orange pisco sour cocktails

Blood oranges to make pisco sour cocktails
Blood orange juice and pisco
For a larger batch use the blender to make pisco sour cocktails
Using the blender to make cocktails
For a single or doble cocktail you can use a shaker
Making pisco sour cocktails with a shaker
Recipe for blood orange pisco sours
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Filed Under: Christmas, Citrus fruits, Cocktails, Drinks, Fruits, Latin America, New Year's Eve, Quick, South America, Valentine's Day, Vegetarian

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Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She currently lives in Europe, previously in the US, and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

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