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Cranberry pisco sour cocktail

Cranberry pisco sour

Refreshing and colorful cranberry pisco sour cocktails made with cranberry juice, lime juice, pisco, cranberry simple syrup, egg white and ice. Served with sugared cranberries.
Course Cocktails, Drinks
Cuisine Chilean, Latin American, Latin fusion, Peruvian
Keyword Cranberries, Pisco, Pisco sour
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 drinks


  • 8 liquid ounces 1 cup of cranberry juice
  • 4 liquid ounces 1/2 cup of freshly squeezed lime juice
  • 8 liquid ounces 1 cup of pisco, you can adjust the amount based on your preference
  • 2 to 4 liquid ounces of cranberry simple syrup adjust to taste – see recipe below
  • 1 egg white ~2 ounces – you can use pasteurized egg whites or meringue powder mixed with water. For a vegan alternative you can use aquafaba.
  • Ice cubes I used ~1 cup

To serve:

  • A couple of drops of bitters Angostura or your choice of bitters per drink
  • Sugared cranberries – see recipe below


  • Combine the cranberry juice juice, lime juice, pisco, cranberry simple syrup, egg white, and a few ice cubes in a blender. Blend until the drink is foamy.
    Cranberry pisco sour preparation in blender
  • 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. If using a shaker it might be necessary to make 2 drinks at a time.
  • Pour into serving glasses, add a couple of drops of bitters, garnish with sugared cranberries, and serve immediately.
    Sugared cranberries to garnish the drinks


  • You can replace the pisco with whiskey for a cranberry whiskey sour.
  • Also, if you can’t find pisco you can use another grape brandy or Italian grappa.
  • For a mocktail or non-alcoholic version replace the pisco with your choice of zero-proof alternatives or good old sparkling water.