Habanero-Hibiscus Sour

Name: Habanero-Hibiscus Sour
Prep time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1/2 cup sugar; 3 habanero chiles; 1/4 cup dried hibiscus flowers (1/4 ounce); 6 ounces pisco, chilled; 2 ounces fresh lime juice; 2 large egg whites; Peychaud's or Angostura bitters, for serving

Recipe photo courtesy of Lennart Weibull

Homemade habanero-hibiscus syrup adds a spicy, aromatic twist to an otherwise classic Pisco Sour.

Source: Martha Stewart Living, October 2018

20 mins 10 mins 2

Total Time Prep Servings

Ingredients

Syrup

1/2 cup sugar
3 habanero chiles
1/4 cup dried hibiscus flowers (1/4 ounce)

Cocktail

6 ounces pisco, chilled
2 ounces fresh lime juice
2 large egg whites
Peychaud's or Angostura bitters, for serving

Directions

1. Syrup: Combine sugar, 2 habaneros, and 1/2 cup water in a small saucepan and bring to a boil, stirring until sugar has dissolved. Remove from heat. Halve remaining habanero lengthwise, and stir into syrup along with flowers. Let steep 10 minutes. Strain into a Ball jar or other heatproof container with a lid; let cool completely. Cover and refrigerate until cold. Syrup can be refrigerated up to 1 month. (Makes 1/2 cup.)
2. Cocktail: Fill a cocktail shaker halfway with ice. Add pisco, syrup, and lime juice. Shake vigorously 10 seconds; strain evenly into 2 chilled coupe glasses. Add egg whites to shaker. Shake vigorously until very frothy, about 20 seconds; strain evenly into glasses. Top each with a few dashes of bitters; serve immediately.