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Coffee Pisco Sour

Coffee Pisco Sour

2 minute read


The cold mountains of Peru and barren desert are best for growing tuber crops, legumes and grapes that can withstand the temperatures. Instead of eating the grapes, though, they turn them into a tasty liquor called pisco! Distilled from grapes to make it higher proof than wine, it’s most well known for use in a drink called a pisco sour. We’ve made a fun play on it by using espresso for a refreshing pick-me-up cocktail reminiscent of a clear day on the mountainside.

Espresso Pisco Sour

3 oz. pisco (substitute tequila or rum if you can’t find it)

3/4 oz. simple syrup (1:1) or 2 tsp Honey

1 oz fresh lemon juice

1 fresh egg white (pasteurized if you like)

2 oz espresso or strong coffee

1 strip of orange peel

Tools: shaker, strainer Glass: cocktail or globe Fill a cocktail shaker with ice and add in all ingredients except for the orange peel. Cap and shake vigorously for at least 30 seconds- this is important to aerate the egg whites and create foam. Get a cocktail or globe glass and fill with ice. Strain the contents of the shaker into the glass. Twist the orange peel over the glass to release its oils, rubbing the rim with it before adding it into your cocktail. Serve.



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