Chill Sour
Chill Sour
Author: Mathieu Gouret
A reinterpretation of the iconic Pisco Sour that celebrates the Franco-Chilean fusion with the sweetness of Chilean honey and the aromatic touch of French anise.
Refreshing and sweet
Aged
Difficult
15 minutos
Ingredients
- 50 ml of aged pisco
- 15 ml of Bianco vermouth
- 10 ml of lime juice
- 30 ml of passion fruit juice
- 20 ml of egg white
- 20 ml of Ulmo honey syrup
- piece of passion fruit
- star anise
- 2 drops of bitters
Portions
Measures
Number of people
1
Preparation
- Preparation for Ulmo honey syrup: Start with a 1:1 ratio of honey and water. Place the honey and water in a small pot and bring to a boil over medium/high heat. Once boiling, reduce the heat to low and simmer for 10 minutes. Then, remove from heat and let cool.
- In a shaker, add the aged pisco, white vermouth, lemon juice, passion fruit juice, egg white, and Ulmo honey syrup.
- Shake vigorously with ice to chill and mix all ingredients.
- Strain the mixture into an old-fashioned glass pre-filled with crushed ice.
- Garnish with a piece of passion fruit on the rim of the glass and add a touch of elegance by placing a star anise in the drink.
- Finish by adding 2 drops of bitters on the surface of the cocktail to enhance its flavor.
Flavor
Sweet
Dry and sour
Gentle
Strong
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