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 minutesminutes
Total Time 10 minutesminutes
8liquid ounces1 cup of cranberry juice
4liquid ounces1/2 cup of freshly squeezed lime juice
8liquid ounces1 cup of pisco, you can adjust the amount based on your preference
2 to 4liquid ounces of cranberry simple syrupadjust to taste – see recipe below
1egg white~2 ounces – you can use pasteurized egg whites or meringue powder mixed with water. For a vegan alternative you can use aquafaba.
Ice cubesI used ~1 cup
A couple of drops of bittersAngostura 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.
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.
You can replace the pisco with whiskey for a cranberry whiskey sour.
If you don't have time (or extra cranberries) to make the cranberry simple syrup, just use regular simple syrup.
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.