Treat yourself to seasonal blood oranges in this Blood Orange Pisco Sour recipe! Freshly squeezed blood orange juice adds a punch of vibrant and fruity flavor to this signature South American cocktail.
From December to about April, seasonal blood oranges are juicy, succulent, and delicious. It’s a shame they aren’t available year-round as they’re sweeter and less tart than most types of oranges. Similar to grapefruits, blood oranges also have a pleasantly bitter and floral flavor, giving classic pisco cocktails a delightful edge.
Whether you’re mixing drinks for a festive gathering or simply to sip on during a cozy night in, this Blood Orange Pisco Sour will keep your taste buds happy. Enjoy your fruity cocktail in one hand and a Passion Fruit Macaron in the other! The most delightful winter treat.
Looking for more boozy beverages to add to your holiday lineup? Try my Spiced Apple Brandy Cocktail, Holiday Gin and Tonic, and Grapefruit and Lime Paloma!
What is a pisco sour?
The original pisco sour is a signature beverage in Peru and Chile. This famous drink shakes up pisco liqueur with citrus juice, simple syrup, and egg whites to make an incredible cocktail. A good pisco sour is sweet, sour, tangy, and bitter all in one and when shaken, develops a frothy and icy texture that will shock your tastebuds in the best way.
It’s similar to a whiskey sour but so much better. For this pisco sour variation, you’ll add a splash of fresh blood orange juice to give it a gorgeous pink color with a brighter citrus flavor.
Blood orange pisco sour ingredients
- Pisco - Pisco is a South American brandy distilled from fermented grape juice using specific types of grapes. It’s up for debate whether pisco originated in Peru or Chili. Either way, I’m thankful for it!
- Blood orange juice - Freshly squeezed blood orange juice is a cocktail game changer. It adds a deep, pink color and luscious flavor to baked goods, cooking creations, and of course, this pisco sour. They’re in season from December to April, so stock up while you can!
- Simple syrup - Making simple syrup from scratch is incredibly easy and lasts for about a month in the fridge. If you’d like to make your own simple syrup for cocktails, check out my directions below.
- Lemon juice - A traditional ingredient used in pisco sour recipes for a sweet and sour flavor. Use lime juice instead if that’s what you have at home.
- Egg white - This may seem bizarre but adding an egg to a mixed drink helps tone down any bitter alcohol taste and gives the drink a rich and pleasant mouth-feel. It’s necessary for the froth!
How to make homemade simple syrup
Add equal parts water and white sugar to a saucepan and heat over medium heat, occasionally stirring, until the sugar dissolves and the liquid thickens into a syrup. Remove from the heat and let it cool before using.
For more info on infusing simple syrups with flavors, check out my guide here!
How to make a blood orange pisco sour
Fulfill your dreams of becoming a master mixologist with this surprisingly easy pisco sour recipe! The two servings come together in a few simple steps:
Step 1: Add ingredients to the shaker. Pour the pisco, orange juice, simple syrup, lemon juice, and egg white into your cocktail shaker.
Step 2: Dry shake. Secure the lid and shake the ingredients together WITHOUT ice for 20 seconds.
Step 3: Wet shake. Add a cup of ice to the shaker, secure the lid, and shake vigorously for 30 more seconds.
Step 4: Strain and serve. Strain the fizzy cocktail into two glasses and serve with a slice of blood orange. Enjoy!
Tips to make the best orange pisco sour
- Be sure to “dry shake” the ingredients first to emulsify the egg white with the rest of the liquid, creating a smooth and creamy consistency.
- If you prefer a less sweet blood orange cocktail, use less simple syrup or cut it out entirely.
- If you don’t have a cocktail shaker, you can use any container or jar with a lid.
- Sugar is a natural preservative, so your 1:1 simple syrup will store safely in an airtight container in the fridge for up to a month.
- I served this pisco cocktail in old-fashioned glasses but rocks glasses and martini glasses also work.
- Add 1 or 2 dashes of Angostura bitters to the top of the foam in each drink before serving.
Variations
If blood oranges aren’t in season or you just want to try something different, feel free to use another juice. You could use freshly-squeezed:
- Orange juice
- Grapefruit juice
- Pineapple juice
- Blackberry juice
- Blueberry juice
- Mango juice
Frequently asked questions
For the authentic silky mouth-feel, the egg is essential. You can leave it out if you wish, but your cocktail just won’t have that signature pisco sour texture. For a vegan-friendly option, replace the egg white with aquafaba instead.
Pisco is readily stocked in most liquor stores next to the brandy and cognac.
Peruvian pisco usually has an alcohol content between 38 to 48%, comparable to the alcohol in hard liquors like vodka and whiskey.
It really depends on who’s making it! This recipe yields 2 drinks, each with 1 ½ ounce of pisco.
More sour cocktails you’ll love
Blood Orange Pisco Sour
Equipment
- Shaker or Container with Lid
- Glasses for serving
Ingredients
- 3 oz Pisco
- 1 ½ oz Simple Syrup
- ½ oz Lemon Juice
- 2 oz Blood Orange Juice
- 1 Egg White
- Ice
Instructions
- Add the pisco, simple syrup, lemon juice, blood orange juice, and egg white to a cocktail shaker
- Dry shake for 20 seconds before adding ice and shaking for another 30 seconds vigorously
- Strain into an old-fashioned glass and add a wedge of blood orange to garnish!
Kathy
I really appreciate and enjoy your cooking, I'm looking forward to starting. Keep up the good work.
Emily
Such a kind comment - thank you so much Kathy!