Lavender Lemon Pisco Sour

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Lavender lemon pisco sour cocktail is the perfect egg white cocktail. This easy recipe incorporates homemade lavender simple syrup, fresh lemon juice, and pisco from Peru.

Here's what you'll need...

You'll Need:

– 2 cups granulated sugar – 3 tablespoons dried lavender flowers – 4 ounces pisco – 2 ounces freshly squeezed lemon juice – 1 ounce lavender simple syrup – 2 large egg whites

Instructions:

Add sugar, dried lavender flowers, and 1 cup of water to a small saucepan. Cook over medium heat until all the sugar has dissolved, about 2 - 4 minutes.

Instructions:

Place a fine mesh strainer over a bowl. Pour the mixture into the strainer to separate the simple syrup from the lavender flowers.

Instructions:

Transfer to a clean reusable bottle and seal tightly with a lid.

Instructions:

Add pisco, lemon juice, lavender simple syrup, and egg whites to a cocktail shaker. Dry shake (without ice) vigorously for 30 seconds.

Instructions:

Add in a handful of ice, and shake again until well-chilled.

Instructions:

Strain the cocktail with a Hawthorne strainer into a chilled lowball glass. Gently garnish with a thin slice of lemon and dried lavender flower.

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