Vegan Pisco Sour

Vegan Pisco Sour

Vegan Pisco Sour

The Pisco Sour is not only the National Drink of Peru, it’s the first cocktail I imbibed—at the age of 10. So, once I transitioned to a plant based vegan diet, I thought I had to give up my cherished cocktail.

But, through my spirited friends, I discovered an egg white replacement: a foamer made from herbs and roots. This, I thought, is in perfect harmony with pisco, limes, and syrup, all which come from plants.

Now, I am happy to celebrate (Vegan) Pisco Sour Day once again. Cheers!

INGREDIENTS
  • 2 oz. PiscoLogĂ­a Pisco Quebranta
  • 1 oz. lime juice
  • 1 oz. simple syrup
  • 1/2 dropper Ms. Better’s Bitters Miraculous Foamer
  • Chuncho bitters
PREPARATION

Combine the Pisco, lime juice, simple syrup, and Miraculous Foamer in a shaker with ice. Shake vigorously for 30 seconds until chilled. Strain into a chilled tumbler and garnish with three drops Chuncho (or Angostura) bitters.

SERVINGS

1 serving

Post navigation