Vida Recetas Editorial
The soursop pisco sour is a tropical twist on the classic Peruvian cocktail, replacing lime with the pulp of this exotic and aromatic fruit. The pisco, a grape brandy, combines with the sweetness of soursop and the creaminess of egg white, creating a balanced, refreshing drink with a unique silky texture.
This version was born from the creativity of Peruvian bartenders looking to innovate with native fruits. Soursop, also known as graviola, brings a sweet and slightly tangy flavor that harmonizes perfectly with pisco.
It is perfect for those who want to try a different pisco sour without losing the essence of the original. Its preparation is simple and quick, ideal for surprising your guests at a gathering or enjoying at home.
You can experiment with other fruits like passion fruit or mango, but soursop is undoubtedly one of the most delicious. If you prefer the classic, just substitute the fruit with lime juice.
Prep
8 min
Servings
1
Calories
120 kcal
Add the ice cubes and soursop pulp to the blender, blend until the fruit and ice dissolve.
Add the pisco, gum syrup and egg white, blend until the mixture grows, approximately 30 more seconds.
Serve in a short glass, garnish with two drops of Angostura bitters and a green sorbet.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 8 minutes and the cooking time is 0 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
