Pisco sour
Martin Morales' recipe for this classic Peruvian cocktail is deliciously sweet and sour, with grape brandy and lime juice
Green juice pisco sour
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 50ml lime juice
- 50ml cloudy apple juice
- small handful of coriander, plus a few sprigs to garnish
- few leaves of baby spinach
- large handful of ice
- 50ml pisco
- 1 egg white
- edible flowers, to garnish (optional)
Method
- STEP 1
Tip the lime juice, apple juice, coriander and spinach into a high-powered blender and blitz until smooth. Add the ice and pulse a few times to cool it down slightly.
- STEP 2
Strain the mixture through a fine mesh sieve to remove the ice and any pulp. Return the mixture to the blender, add the pisco and egg white, and pulse a few more times until the cocktail is foamy.
- STEP 3
Divide the drink between two cocktail glasses and garnish with a few coriander sprigs and edible flowers, if using.
