Rosemary Infused Pisco Delight

This Rosemary Pisco Sour is a delightful variation of the classic Pisco Sour, featuring the aromatic infusion of rosemary in the pisco. The smooth and citrusy blend, enhanced with a hint of herbal notes, creates a refreshing and unique cocktail experience.

Rosemary Infused Pisco Delight

A refreshing twist on the classic Pisco Sour, infused with the delightful essence of rosemary.

4.06 from 12 votes
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Prep Time 15 mins
Total Time 15 mins

Ingredients

  • 2 fl oz pisco with rosemary infusion
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1/4 fl oz simple syrup
  • 1/4 fl oz lemon juice or lime juice
  • 1/4 fl oz rosemary or lemon verbena infused pisco
  • 1/4 cup ice
  • 1 tbsp egg white
  • Angostura bitters, for garnish

Instructions

  1. To infuse the pisco, place the pisco and cleaned, dried rosemary sprigs in a jar. Allow it to sit at room temperature for at least three days, up to a month.
  2. In a small saucepan, heat the water and sugar, stirring until the sugar dissolves. Cool and store in the refrigerator for up to a month.
  3. In a blender or large jar, combine all ingredients except for the bitters. Blend or mix until the ice is fully incorporated.
  4. Serve immediately, adding a few dashes of bitters, and enjoy.