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Cherry pisco sour

  • 5.0 Star
  • Timer Prep 25 min
  • Chart 259.0 cal/
  • Chef hat Easy


Pit the cherries. To give 100ml egg white, separate the eggs. Zest the limes to garnish and to give 100ml lime juice, juice the limes.


  1. 1 To make cherry pisco, put the pisco and cherries in a large jug, cover with clingfilm and leave to infuse for at least 4 hours (but ideally overnight).
  2. 2 When ready to serve, strain the liquid, reserving some of the macerated cherries for garnish.
  3. 3 Meanwhile, make a simple sugar syrup.
  4. 4 Put the sugar with 100ml water in a heavy-based saucepan and bring to a boil over a high heat. Simmer until the sugar has dissolved. Remove from the heat and leave to cool completely before use.
  5. 5 The syrup will keep in a sealed container in the fridge for up to 2 weeks.
  6. 6 Make each cocktail separately: combine 50ml cherry pisco, 25ml syrup, 25ml lime juice and 25ml egg white in a cocktail shaker.
  7. 7 Top up with ice cubes to two-thirds full. Seal and shake vigorously for 30 seconds, or until the side of the shaker is ice-cold and frosted.
  8. 8 Strain into a cocktail glass, and shake over a couple of drops of Angostura Bitters.
  9. 9 Garnish with macerated cherries and lime zest.
  10. 10 Repeat for the other three cocktails.

6 Reviews

  • Ed G

    I saw this on Instagram. So goooooood!

  • Liam

    Best thing ever

  • Rick L

    I love this! Saw on IG. We're all making these.

  • David

    Man this is good!

  • Lisa Kramer

    We just made these at a party - fantastic! Everyone loved them.

  • Sab


  • Average per serving
  • Calories 259.0kCal
  • Fat0.1g
  • Saturated0.0g
  • Salt0.12g
  • Carbohydrates17.8
  • Sugar29.8g
  • Protein3.1g
  • Fibre0.5g