Pisco Sour Sangria Recipes

Steps:

• Place the brandy, lime juice, sugar, egg white and bitters in a blender. Blend until the egg whites are frothy. Serve over ice.
• Cook's Note: Egg white optional. Do be aware this recipe calls for a raw egg white, so please use pasteurized eggs. But if you prefer, you can substitute the egg white powder or simply omit.

Steps:

• In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.

Steps:

• For the syrup, combine sugar and water in a saucepan. Boil and cook until sugar completely dissolves. Add lime and lemon. Let cool. Chill for 1 hour and remove fruit. Keep refrigerated for up to 1 month.
• Mix together all ingredients in a pitcher, cover, and refrigerate for 4-24 hours.

Steps:

• Prepare the simple syrup: In a small saucepan, combine sugar with 1/4 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Refrigerate if not using immediately. (Remaining syrup will keep in the fridge for up to 1 month.)
• In a cocktail shaker, combine the pisco, lime juice, egg white and 3/4 ounce simple syrup. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled, about 10 to 15 seconds more. Double-strain into a chilled coupe or Nick and Nora glass. Garnish with bitters.

Steps:

• Preheat the oven to 400 degrees F.
• Slice a thin layer off the bottom of each pear to make a flat surface. Stand the pears cut-side down in a 9-by-13-inch baking dish. Whisk together the honey and 1 cup water and pour over the pears. Add the star anise and cinnamon sticks. Cover with foil and roast until the pears are tender and the liquid has reduced, about 45 minutes. Let cool.
• Place the pears in the bottom of a large pitcher and add the red wine and elderflower liqueur. Refrigerate overnight.
• When ready to serve, pour the pear sangria into large glasses over Cranberry Ice Cubes and garnish with mint. Top each drink with a splash of cava.
• Put 2 to 3 cranberries in each compartment of an ice cube tray and fill with water. Freeze until set.

Steps:

• For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
• For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters.

Steps:

• Combine the tea, lemonade and wine in a large pitcher. Taste for sweetness and add simple syrup, if needed. Add the orange, lime slices, lemon slices and strawberry and blackberries. Cover and refrigerate for at least 2 hours and up to 24 hours. Serve chilled over ice.

Steps:

• Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice. Shake vigorously for 30 secs or blend for 10 secs, then strain into 2 glasses. Add a few drops of Angostura bitters to the top of each cocktail, garnish with a lime slice and serve.