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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.
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


  • 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


  • 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.


You can use regular orange juice if blood oranges aren't available.