Andean Sunset

The Andean Sunset is a twist on the classic Pisco Sour, incorporating hibiscus and pink peppercorn for a floral yet spicy experience. Its vibrant layers resemble the breathtaking sunsets over the Andean mountains, making it not only a treat for the palate but also a feast for the eyes. Ingredients: - 2 oz Pisco (Preferably a high-quality Peruvian Pisco) - 1 oz Hibiscus syrup (homemade or store-bought) - 1 oz Fresh lime juice - 1/2 oz Simple syrup - 1 Egg white - A pinch of ground pink peppercorn - Ice - Edible flower petals or hibiscus flower for garnish - Angostura bitters Instructions: 1. In a shaker, combine the Pisco, hibiscus syrup, lime juice, simple syrup, and egg white. 2. Dry shake (without ice) vigorously for about 15 seconds to froth up the egg white. 3. Add a handful of ice to the shaker and shake again until well chilled. 4. Strain the mixture into a chilled coupe glass, ensuring a smooth, frothy top. 5. Carefully sprinkle a pinch of ground pink peppercorn over the froth. 6. Add a few drops of Angostura bitters on top of the froth. 7. Garnish with an edible flower or a hibiscus petal resting delicately on the foam. The Andean Sunset should be served in a coupe glass to showcase its beautiful layering and frothy top, making every sip as visually appealing as it is delicious.