Herb-Infused Pisco Sour

  • Serves

    makes 1 Cocktail


Steeping the pisco with rosemary and mint gives the spirit an aromatic, herbaceous quality similar in flavor to the South American herb rica-rica.


  • 2 oz. Pisco (preferably 35-44% alcohol)
  • 1 sprig rosemary
  • 1 sprig mint
  • 1 oz. simple syrup
  • 12 oz. lemon juice
  • 1 tbsp. egg white
  • dash Angostura bitters


Step 1

Combine pisco, rosemary and mint in a cocktail shaker, and using a muddler and let sit overnight or up to 24 hours; remove and discard herbs. Add syrup, juice, egg white, and ice, and shake vigorously; pour into a chilled coupe glass; garnish with bitters.

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