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A pink habanero hibiscus sour in a coup glass with egg white foam on top

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
Cook Time 8 minutes
Chilling time for the syrup 30 minutes
Total Time 45 minutes
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.