Andean Velvet Twilight

Name: Andean Velvet Twilight
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 2 oz premium peruvian pisco; 1 oz purple corn syrup chicha morada syrup; 1 oz lime juice; 1/2 oz egg white; 2 dashes angostura bitters; null edible gold flakes for garnish; null amaranth pops for garnish puffed amaranth seeds

Decadent twist on the classic Pisco Sour

AI Cocktail Info

Serving : 1 cocktail

ABV

20%*

Calories

200*

Net Carbs

12g*

Ingredients:

premium peruvian pisco

purple corn syrup chicha morada syrup

lime juice

egg white

angostura bitters

edible gold flakes for garnish

amaranth pops for garnish puffed amaranth seeds

AI Request:fancy pisco sour

*Estimated by AI - may vary

Instructions

Immerse your senses in the luxurious embrace of Andean Velvet Twilight, a decadent twist on the classic Pisco Sour that pays homage to the rich cultural tapestry of the Andes. This cocktail is a blend of smooth, aromatic flavors with a touch of sophistication, making for a truly memorable beverage experience. Ingredients: - 2 oz Premium Peruvian Pisco - 1 oz Purple Corn Syrup (Chicha Morada Syrup) - 1 oz Fresh Lime Juice - 1/2 oz Egg White - 2 dashes Angostura Bitters - Edible Gold Flakes for garnish - Amaranth Pops for garnish (puffed amaranth seeds) Instructions: 1. Start by chilling a traditional coupe glass in the freezer. 2. In a shaker, combine the Pisco, purple corn syrup, fresh lime juice, and egg white. 3. Dry shake (without ice) vigorously for about 15 seconds to emulsify the egg white. 4. Add ice to the shaker and shake again until well-chilled. 5. Strain the mixture into the chilled coupe glass. 6. Carefully drop the Angostura Bitters on top of the foam. 7. Garnish with a delicate sprinkle of edible gold flakes and a pinch of amaranth pops for a pleasing crunch. This sophisticated Andean Velvet Twilight is a sumptuous take on the iconic Pisco Sour, hosting a vibrant hue from the purple corn syrup—a traditional ingredient in Peruvian chicha morada. The drink balances the botanical notes of Pisco with the tangy zest of lime, while the egg white provides a silky mouthfeel, crowned with a dash of bitters for complexity. Finally, the unusual choice of amaranth pops adds a unique texture and visual appeal, while the gold flakes nod to the Incan heritage, making this cocktail a lavish treat for the senses.

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