Andean Sunset Sour

Name: Andean Sunset Sour
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 2 oz pisco; 1/2 oz aji amarillo syrup; 1 oz lime juice; 1/2 oz passion fruit puree; 1/2 oz simple syrup; 1 egg white; 3 dashes of angostura bitters; ice cubes; for garnish edible flower or dried lime wheel

Refreshing twist on the classic Pisco Sour

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

200*

Net Carbs

14g*

Ingredients:

dashes of angostura bitters

ice cubes

edible flower or dried lime wheel

AI Request:Pisco sour

*Estimated by AI - may vary

Instructions

Immerse yourself in a vivid journey through the Andean highlands with this refreshing twist on the classic Pisco Sour. Featuring an infusion of exotic fruits and a hint of heat, it's a cocktail that tells the story of sunset over majestic mountains. Ingredients: - 2 oz Pisco (preferably Peruvian Pisco) - 1/2 oz Aji Amarillo syrup (sweet and slightly spicy Peruvian yellow chili pepper syrup) - 1 oz Fresh lime juice - 1/2 oz Passion fruit puree - 1/2 oz Simple syrup - 1 Egg white - 3 Dashes of Angostura bitters - Ice cubes - Edible flower or dried lime wheel, for garnish Instructions: 1. In a cocktail shaker, combine the Pisco, Aji Amarillo syrup, fresh lime juice, passion fruit puree, simple syrup, and egg white. 2. Dry shake (without ice) vigorously for about 10 seconds to emulsify the egg white. 3. Add ice to the shaker and shake again until well chilled. 4. Strain the mixture into a chilled coupe glass, ensuring a fine foam tops the drink. 5. Carefully place three dashes of Angostura bitters on the center of the foam. 6. Use a toothpick to swirl the bitters into a sunset-inspired design. 7. Garnish with an edible flower or a dried lime wheel placed delicately on the foam. Serving glass: - Coupe glass The Andean Sunset Sour presents a striking appearance, layering the colors of a mountain sunset beneath a frothy cloud-like top, while the blend of citrus, sweet, spicy, and aromatic flavors offers a symphony of tastes with every sip.

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