Spicy Sunset Sour

This Spicy Sunset Sour is a unique twist on the classic Pisco Sour, featuring a homemade habanero-hibiscus syrup that adds a spicy and aromatic kick to the cocktail. The combination of pisco, fresh lime juice, and frothy egg whites creates a balanced and refreshing drink with a spicy twist.

Spicy Sunset Sour

A spicy and aromatic twist to the classic Pisco Sour, the Spicy Sunset Sour features a homemade habanero-hibiscus syrup for a unique and flavorful cocktail experience.

4.11 from 45 votes
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Prep Time 10 mins
Total Time 10 mins

Ingredients

  • 2 tablespoons sugar
  • 1.50 habanero chiles
  • 1 tablespoon dried hibiscus flowers
  • 3 ounces pisco, chilled
  • 1 ounce 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 dissolves. Remove from heat.
  2. Halve the remaining half habanero lengthwise and stir into the syrup along with the dried hibiscus flowers. Let it steep for 10 minutes.
  3. Strain the syrup into a heatproof container and let it cool completely. Cover and refrigerate until cold. The syrup can be refrigerated for up to 1 month. (Makes 1/2 cup.)
  4. Fill a cocktail shaker halfway with ice. Add pisco and the homemade habanero-hibiscus syrup, along with the fresh lime juice. Shake vigorously for 10 seconds, then strain evenly into a chilled coupe glass.
  5. Add the egg white to the shaker and shake vigorously until very frothy, about 20 seconds. Strain evenly into the glass.
  6. Top with a few dashes of Peychaud's or Angostura bitters, and serve immediately.