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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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Course: Drinks
Cuisine: American
Keyword: habanero hibiscus sour, habanero sour
Prep Time: 7 minutes
Cook Time: 8 minutes
Chilling time for the syrup: 30 minutes
Total Time: 45 minutes
Servings: 2
Calories: 253kcal

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

Instructions

Syrup

  • 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.
  • 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

  • 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.
  • 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.

Nutrition

Calories: 253kcal | Carbohydrates: 61g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Sodium: 61mg | Potassium: 126mg | Fiber: 0.3g | Sugar: 58g | Vitamin A: 197IU | Vitamin C: 25mg | Calcium: 12mg | Iron: 0.2mg