Ingredients
To infuse the pisco
- 1/2 cup pisco
- 5 sprigs of rosemary
For the simple syrup
- 1 cup water
- 1 cup of sugar
For the pisco sour (2 servings)
- 1/4 cup simple sugar syrup
- 1/4 cup lemon juice or lime pica
- 1/4 cup flavored with rosemary or lemon verbena pisco
- 1/4 cup ice
- 1 tablespoon egg white
- Angostura bitters
Instructions
- Infuse the pisco: Place the pisco, and the washed and dried rosemary sprigs in a jar. Let it sit on the kitchen counter for at least three days and up to 1 month.
- Make the simple syrup: Heat the water and sugar in a small saucepan, stirring until the sugar dissolves. Cool and store in a jar in the refrigerator for up to 1 month.
- Make the pisco sour: Put everything in the blender, except for the bitters, or in a large jar where you can use the hand mixer. Process until all the ice is completely incorporated.
- Serve immediately, adding a few shots of bitters, and celebrate.
- Prep Time: 30 minutes
- Category: Cocktails
- Method: Raw
- Cuisine: Chilean