Ginger Mint Pisco Sour
This is a twist on a classic Peruvian drink - Pisco Sour! The ginger & mint in this cocktail add some fresh aromatics.
Make This Recipe
Ingredients
Ginger Mint Syrup:
1 cup water
1 cup sugar
1 Tbsp. mint leaves
4 Tbsp. peeled ginger, cut into big chunks
Ginger Mint Pisco Sour:
4 oz pisco
2 oz lime juice
⅓ cup Eggland's Best 100% Egg Whites
1 oz ginger mint syrup (above)
4 drops of Angostura Bitters per drink
Preparation
Ginger Mint Syrup:
- Bring sugar and water to a boil in a small saucepan. Lower the heat and let it simmer for 3 min.
- Remove from heat and immediately add the mint and ginger.
- Let it cool for at least an hour and strain.
To Make Cocktail:
- Build all the ingredients except the bitters in a cocktail shaker.
- Shake to fluff the egg whites and then add the ice and shake until chilled.
- Strain into a coupe glass, preferably and add a few drops of Angostura Bitters
- Enjoy!
Recipe Tips: Make the syrup ahead of time!
Recipe Note: Eggland's Best Egg Whites are pasteurized, so they are safe to use right out of the carton in beverages!
**Please drink responsibly. These recipes call for alcohol and are not suitable for those under the legal drinking age.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn MoreServing Size | 2 |
---|---|
Calories | 274 |
Fat | 0.6g |
Saturated Fat | 0.1g |
Cholesterol | 0mg |
Sodium | 122mg |
Carbohydrates | 31.5g |
Dietary Fiber | 1.7g |
Protein | 5.7g |