Habanero-Hibiscus Heatwave

This Habanero-Hibiscus Sour is a fiery twist on the classic Pisco Sour. The homemade habanero-hibiscus syrup adds a spicy, aromatic kick that elevates the cocktail to a whole new level. The combination of pisco, lime juice, and frothy egg whites creates a balanced and refreshing drink with a tantalizing heat.

Habanero-Hibiscus Heatwave

A spicy and aromatic twist on the classic Pisco Sour, with homemade habanero-hibiscus syrup adding a fiery kick.

4.07 from 19 votes
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Prep Time 10 mins
Total Time 10 mins

Ingredients

  • 0.25 cup sugar
  • 1.50 habanero chiles
  • 1.50 tbsp dried hibiscus flowers
  • 3 oz pisco, chilled
  • 1 oz fresh lime juice
  • 1 large egg white
  • Peychaud's or Angostura bitters, for serving

Instructions

  1. In a small saucepan, combine sugar, 1.5 habaneros, and 1/2 cup water. Bring to a boil, stirring until sugar has dissolved. Remove from heat.
  2. Halve the remaining half habanero lengthwise and stir into the syrup along with the hibiscus flowers. Let it steep for 10 minutes, then strain into a container and let it cool completely. Refrigerate until cold.
  3. Fill a cocktail shaker halfway with ice. Add the pisco and syrup, then the lime juice. Shake vigorously for 10 seconds, then strain into a chilled coupe glass.
  4. Add the egg white to the shaker and shake vigorously until very frothy, about 20 seconds. Strain into the glass.
  5. Top with a few dashes of bitters and serve immediately.