Name: Lavender Lemon Pisco Sour Cocktail
Prep time: 5 min
Cook time: 4 min
Total time: 39 min
Cuisine: Peruvian
Ingredients: 2 cups granulated sugar; 3 tablespoons dried lavender flowers; 4 ounces pisco; 2 ounces freshly squeezed lemon juice; 1 ounce lavender simple syrup; 2 large egg whites; thin lemon slices (for garnish); dried lavender flowers (for garnish)

Peruvian

Saucepan

Bowl

Add sugar, dried lavender flowers, and 1 cup of water to a small saucepan. Cook over medium heat until all the sugar has dissolved, about 2 - 4 minutes.

Remove from the heat, and allow the mixture to cool for about 30 minutes until it has stopped steaming. Taste to see if the lavender flavor is strong enough for your personal liking. If the flavor is not strong enough, allow the lavender flowers to steep for an extra 30 - 60 minutes until the desired taste is achieved.

Place a fine mesh strainer over a bowl. Pour the mixture into the strainer to separate the simple syrup from the lavender flowers. Transfer to a clean reusable bottle and seal tightly with a lid.

Add pisco, lemon juice, lavender simple syrup, and egg whites to a cocktail shaker. Dry shake (without ice) vigorously for 30 seconds.

Add in a handful of ice, and shake again until well-chilled.

Strain the cocktail with a hawthorne strainer into a chilled lowball glass. Gently garnish with a thin slice of lemon and dried lavender flower.

Lavender Lemon Pisco Sour Cocktail

Utensils needed:

Overview

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