Autumn 2021

Hibiscus Pisco Sour

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Serving: 1

Prep Time: 5 minutes for cocktail, 15 minutes (plus cooling) for hibiscus syrup

Hibiscus Pisco sour


Hibiscus syrup:

180g Caster sugar

250ml Water

2 Tbsp dried hibiscus flowers

Pisco sour:

50ml Pisco

25ml Lime juice

Small pinch of Maldon Salt

25ml Hibiscus syrup

1 Egg white


Angostura bitters, to garnish

Dried hibiscus flowers, to garnish


This recipe demonstrates just how simple it is to make flavoured sugar syrups at home – it is worth the extra effort for really spectacular cocktails. The hibiscus turns this Pisco Sour into a fantastic bright pink colour.

Start by making the hibiscus sugar syrup. Add the sugar, water and hibiscus to a small pan and gently bring to the boil. Allow the mixture to bubble away until all the sugar has dissolved. Then remove from the heat and allow to cool. Once cool, pass through a sieve to remove the flowers and store in an airtight glass bottle or jar in the fridge until ready to use.

To make the hibiscus pisco sour start by adding the pisco, lime juice, hibiscus syrup, Maldon salt and egg white to a cocktail shaker. Shake well for 1 – 2 minutes until foamy. Then add ice cubes to the shaker and mix again well. Strain this into cocktail glasses such as a classic coupe. Garnish with a few dots of angostura bitters and a dried hibiscus flower.

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