Tuaca Sour Recipes

PINEAPPLE-SAGE TEQUILA SOUR

Steps:

• Make the simple syrup: Bring 1/2 cup water and the sugar to a simmer in a saucepan over medium heat. Cook, stirring, until the sugar dissolves. Let cool. (You should have about 2/3 cup syrup, enough for 10 cocktails.)
• For each drink: Muddle the pineapple, sage and 1/2 ounce of the simple syrup in a shaker with the handle of a wooden spoon. Add the tequila and lemon juice, fill with ice and shake well. Strain into a chilled coupe glass.

HIBISCUS WHISKEY SOUR

Steps:

• For the hibiscus tea: Boil 4 cups water, then pour over the flowers. Let steep until room temperature. Strain.
• For the whiskey sour: Add bourbon, simple syrup, egg white and 3/4 ounce hibiscus tea to a cocktail shaker. Add ice and shake until frothy. Strain into a coupe glass with a maraschino cherry in the bottom.

TUACA SOUR

Steps:

• Combine first 2 ingredients in a cocktail shaker with ice. Shake and strain into a 14-ounce beverage glass filled with ice. Garnish with a cherry and serve with a tall straw.

ACAI BERRY PISCO SOUR

Steps:

• Fill a small cocktail shaker with ice and add the lemon juice, sugar, Pisco, and Acai-Blueberry juice. Shake well and strain into a martini glass. Garnish with a lemon twist and serve.
• Cook's Note: Acai berry juice can be found at most supermarkets and generally comes as a blend with other juices such as blueberry, mangosteen, and pomegranate. The brand used in this recipe is Bolthouse Bom Dia Acai-Blueberry purchased at Costco, but can also be purchased at major grocery stores.

PISCO SOUR

Steps:

• For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
• For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.

GIN-GRAPEFRUIT SOUR

Steps:

• Stir the gin, grapefruit juice, lemon juice and simple syrup in a shaker with ice. Strain into an ice-filled glass; top with grapefruit seltzer. Garnish with a grapefruit wedge.