Frosty Andean Orchard

Name: Frosty Andean Orchard
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: undefined 2 oz pisco preferably a highquality aromatic variety; undefined 12 oz lime juice; undefined 12 oz lemon juice; undefined 1 oz exotic fruit puree blend of passion fruit guava and mango; undefined 12 oz simple syrup adjust sweetness to taste; undefined 1 egg white or 1 oz aquafaba for a vegan alternative; undefined angostura bitters for garnish; undefined ice; undefined edible flower for garnish such as orchid or pansy; undefined mint sprig for garnish

sophisticated twist on classic Pisco Sour with exotic fruits

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

250*

Net Carbs

38g*

Ingredients:

2 oz pisco preferably a highquality aromatic variety

12 oz lime juice

12 oz lemon juice

1 oz exotic fruit puree blend of passion fruit guava and mango

12 oz simple syrup adjust sweetness to taste

1 egg white or 1 oz aquafaba for a vegan alternative

angostura bitters for garnish

ice

edible flower for garnish such as orchid or pansy

mint sprig for garnish

AI Request:fancy pisco sour with fruit

*Estimated by AI - may vary

Instructions

Description: The Frosty Andean Orchard is a sophisticated twist on the classic Pisco Sour, capturing the essence of the Andes with a blend of exotic fruits. This refreshing cocktail takes the traditional Peruvian spirit to new heights with a symphony of fruity notes, balanced with the tartness of lime and the smooth finish of egg white foam. Perfect for sipping on a warm evening or as an elegant aperitif, this cocktail is sure to delight the senses. Ingredients: - 2 oz Pisco (Preferably a high-quality, aromatic variety) - 1/2 oz Fresh Lime Juice - 1/2 oz Fresh Lemon Juice - 1 oz Exotic Fruit Puree (blend of passion fruit, guava, and mango) - 1/2 oz Simple Syrup (adjust sweetness to taste) - 1 Egg White (or 1 oz aquafaba for a vegan alternative) - Angostura Bitters (for garnish) - Ice - Edible Flower (for garnish, such as orchid or pansy) - Fresh Mint Sprig (for garnish) Glass: Chilled Coupe Glass Instructions: 1. In a blender, combine passion fruit, guava, and mango to create a smooth exotic fruit puree. Strain if necessary to remove any seeds or pulp. 2. In a cocktail shaker, combine Pisco, fresh lime juice, fresh lemon juice, exotic fruit puree, and simple syrup. 3. Add the egg white to the shaker. This will create the signature frothy top. 4. Dry shake (shake without ice) vigorously for about 15 seconds to emulsify the egg white. 5. Add a generous scoop of ice to the shaker and shake again until well-chilled. 6. Strain the mixture into the chilled coupe glass, ensuring a smooth pour to maintain the foam. 7. Allow the foam to settle for a moment, and then carefully place a few dashes of Angostura Bitters on the foam's surface. Use a toothpick to create a decorative swirl if desired. 8. Garnish with an edible flower and a sprig of fresh mint. Serve immediately and enjoy the harmonious blend of flavors in the Frosty Andean Orchard.

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