Vegan Pisco Sour
The Pisco Sour is not only the National Drink of Peru, it’s the first cocktail I imbibed—at the age of 10. So, once I transitioned to a plant based vegan diet, I thought I had to give up my cherished cocktail.
But, through my spirited friends, I discovered an egg white replacement: a foamer made from herbs and roots. This, I thought, is in perfect harmony with pisco, limes, and syrup, all which come from plants.
Now, I am happy to celebrate (Vegan) Pisco Sour Day once again. Cheers!
INGREDIENTS
- 2 oz. PiscoLogía Pisco Quebranta
- 1 oz. lime juice
- 1 oz. simple syrup
- 1/2 dropper Ms. Better’s Bitters Miraculous Foamer
- Chuncho bitters
PREPARATION
Combine the Pisco, lime juice, simple syrup, and Miraculous Foamer in a shaker with ice. Shake vigorously for 30 seconds until chilled. Strain into a chilled tumbler and garnish with three drops Chuncho (or Angostura) bitters.
SERVINGS
1 serving