Habanero Hibiscus Sour

This unique twist on a Pisco Sour is both sweet and spicy, featuring a habanero-hibiscus simple syrup that adds a kick. It’s a bit intricate to prepare, making it perfect for homegating, but the delicious flavor makes the effort worthwhile. A habanero hibiscus sour is a great way to impress your guests and introduce them to new flavors!

Habanero Hibiscus Sour

This unique habanero-hibiscus twist on a Pisco Sour is both sweet and spicy!

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Prep Time 7 minutes mins

Cook Time 8 minutes mins

Chilling time for the syrup 30 minutes mins

Total Time 45 minutes mins

Servings: 2

Course: Drinks

Cuisine: American

Calories: 253

Ingredients Method

Ingredients

  

Syrup

• 1/2 Cup Sugar
• 2 Habanero Chiles cut in half, seeds removed
• 1/4 Cup Dried Hibiscus Flowers plus a few for garnish
• 1/2 Cup Water

Cocktail

• 6 Oz Pisco, chilled
• 2 Oz Fresh Lime Juice
• 1 tbsp Hibiscus Habanero Syrup
• 2 Large Egg Whites
• Peychaud’s or Angostura bitters, for serving

Method

 

Syrup

1. Combine sugar, 2 habaneros, and 1/2 cup water in a small saucepan and bring to a boil, stirring until sugar has dissolved. Remove from heat and add the dried hibiscus flowers. Let steep for 10 minutes.
2. Strain the mixture into a mason jar or other heatproof container with a lid; let cool completely. Cover and refrigerate until cold. Syrup can be refrigerated up to 1 month. (Makes 1/2 cup.)

Cocktail

1. Fill a cocktail shaker halfway with ice. Add pisco, hibiscus habanero syrup, and lime juice. Shake vigorously for 10 seconds; strain evenly into 2 chilled coupe glasses.
2. Add egg whites to the shaker. Shake vigorously until very frothy, about 20 seconds; strain evenly into the glasses. Top each drink with a few dashes of bitters and extra dried hibiscus flowers; serve immediately.

Want more drinks like this? Try this watermelon moonshine recipe—the perfect refreshing summer cocktail for your next tailgate.