Selected cocktails and long drinks

Apple Lavender Pisco Sour

Category

Type

Sarah Daniel

1 1/2 oz Pisco
1/2 oz Apple Cider
1/2 oz Lavender Simple Syrup*
1/2 oz Lemon Juice
1 Egg White
1-2 dashes Angostura Bitters
1 Sprig Lavender, for garnish (optional).

*Lavender Syrup:
1 cup Water
1 cup White Sugar
4 tbsp. Lavender Flowers
1 drop Violet Food Coloring (optional)

*Lavender Simple Syrup:
Combine water and sugar in a small saucepan over medium heat. Stir until the sugar has dissolved. Remove from the heat and add the lavender flowers. Cover the saucepan and allow to steep for 10 minutes. Remove lavender and strain syrup into an airtight bottle or container for storage. Add a drop of violet food coloring, if desired. Chill in the refrigerator before use.

Fill a champagne coupe with ice and cold water. Set aside.
Fill a cocktail shaker with ice. Combine Pisco, apple cider, lavender simple syrup, lemon juice, and egg white in a shaker. Replace the lid of the shaker and shake for 30-45 seconds. Empty the ice water from the champagne coupe. Strain the contents of the cocktail shaker into the chilled champagne coupe. Add 1-2 dashes of bitters to the drink. Garnish with lavender sprig and serve.

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