I am obsessed with the beautiful color and flavor blood oranges add to a cocktail and because they aren’t available all year around I make sure I always have some Monin Blood Orange Syrup in stock. This Pisco Sour was delicious and I initially made it with fresh blood orange juice but it was missing something so I subbed the lemon juice back in and swapped out the standard simple syrup for this blood orange syrup and it just bought a different dimension to the cocktail that was missing.
I was privileged to visit Morris’ Bar in Peru where the modern Pisco Sour was first created back in the 1920’s by Mario Bruiget and the Pisco Sours there are magnificent. It’s something to replicate this amazing cocktail at home or enjoy it in your local bar but the addition of the surrounding atmosphere and history when drinking a cocktail in the place of it’s conception is something entirely different that can’t be replicated.
- 1.5 ounces pisco
- 1 ounce lemon juice
- ¾ ounce Monin Blood Orange Syrup
- 2 dashes orange bitters
- 1 egg white
- Combine all ingredients in a cocktail shaker with ice
- Shake hard to chill and combine ingredients
- Strain out ice
- Shake hard again to create a silky consistency
- Fine strain into a rocks glass over fresh ice
- Garnish & Enjoy!