Pisco Sour Sangria Recipes

PISCO SOUR SANGRIA

Steps:

• For the syrup, combine sugar and water in a saucepan. Boil and cook until sugar completely dissolves. Add lime and lemon. Let cool. Chill for 1 hour and remove fruit. Keep refrigerated for up to 1 month.
• Mix together all ingredients in a pitcher, cover, and refrigerate for 4-24 hours.

CLASSIC PISCO SOUR

Steps:

• Place the brandy, lime juice, sugar, egg white and bitters in a blender. Blend until the egg whites are frothy. Serve over ice.
• Cook's Note: Egg white optional. Do be aware this recipe calls for a raw egg white, so please use pasteurized eggs. But if you prefer, you can substitute the egg white powder or simply omit.

PISCO SOUR SANGRIA

Steps:

• Mix together the wine, pisco, orange juice, Lemon-Lime Simple Syrup, apples, lemons, limes, oranges and mint in a pitcher. Cover and refrigerate for at least 4 hours and up to 24 hours.;
• Combine the sugar and3/4 cup water in a small saucepan, bring to a boil over high heat and cook until the sugar is completely dissolved. Add the lemon and lime slices and let sit at room temperature until cool. Refrigerate for 1 hour. Remove the fruit and store in a covered container in the refrigerator for up to 1 month.

PISCO SOUR

Steps:

• Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. Pour into two glasses and garnish with an additional dash of bitters.

PISCO SOUR II

Steps:

• Blend the pisco, lime juice, egg white, sugar, and ice in a blender until smooth, about 1 minute. Pour into fluted glasses and top each with 1 to 2 dashes of the aromatic bitters to serve.