The Infusion Pisco Sour

Adapted by
August 2011
Yield: 1 Cocktail


Pisco Infusion: (Yield: 1 Liter)
Zest of 5 blood orange
1 kaffir lime leaf
1 liter Barsol pisco
To Assemble and Serve
1 egg white
lime juice
½ ounce thyme simple syrup
Terra Spice calamansi extract
chicharrones dust


For the Pisco Infusion:

Combine the blood orange zest and kaffir lime leaf with the Pisco. Vacuum seal and sous vide at 132°F for 2 hours. Strain and reserve the infused Pisco.

To Assemble and Serve:

Combine 2 ounces of the Pisco Infusion with the egg white, lime juice, simple syrup, and calamansi extract in a chilled cocktail shaker with ice. Shake and strain into a double old fashioned glass rimmed with chicharron dust.