Lavender Lemon Pisco Sour Recipe - Homebody Eats

pisco

💰Cheaper: vodka

Vodka is more accessible and less expensive than pisco.

simple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup offers a lower glycemic index.

egg white

💰Cheaper: aquafaba

Aquafaba is a vegan alternative that mimics egg white foam.

lavender syrup

💰Cheaper: honey

Honey can provide sweetness without additional flavor.

To make the lavender simple syrup, add 2 cups of granulated sugar, 3 tablespoons of dried lavender flowers, and 1 cup of water to a medium saucepan.

Transfer the saucepan over medium heat and cook until all the sugar is dissolved, about 2 to 4 minutes.

Taste the syrup; if you want a stronger lavender flavor, allow the flowers to steep for an extra 30 to 60 minutes before straining.

Place a fine mesh strainer over a bowl and pour the mixture into the strainer to separate the simple syrup from the lavender leaves.

Transfer the strained syrup to a clean, reusable bottle.

For the cocktail, add 4 ounces of pisco to a cocktail shaker.

Squeeze and add 2 ounces of fresh lemon juice to the shaker.

Add 1 ounce of lavender simple syrup to the shaker.

Add 2 large egg whites to the shaker for the foamy top.

Perform a dry shake (shake without ice) for about 30 seconds.

Add ice to the shaker and shake again to chill the drink and strengthen the foam.

Grab a lowball cocktail glass and strain the cocktail into the glass, optionally double straining using a Hawthorne strainer and a mesh strainer.

Garnish with 1 thin lemon slice on top and a sprinkle of lavender flowers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens