Pisco Apple Sour

October 3, 2013

Peanut butter and jelly. Bread and butter. Coffee and . . . well, me. Some things are just made for each other. Allow me to add another duo to the list: eggs and cocktails. This classic combo comes in several four-letter forms. There’s the fizz, the flip, and of course, the sour. You see, the addition of egg can turn an ordinary libation into the smoothest, creamiest drink at the bar. For this recipe, I wanted to spice up the classic pisco sour. What’s that you ask? How can you improve what is already, perhaps, the most perfect cocktail of all time? Well, surely adding a little green apple juice and maple syrup can’t hurt. Top with a little freshly-grated cinnamon and sip your way into autumn in style.

Pisco Apple Sour Cocktail Recipe // HonestlyYUM

Pisco Apple Sour Cocktail Recipe // HonestlyYUM

Pisco Apple Sour Cocktail Recipe // HonestlyYUM

Pisco Apple Sour Cocktail Recipe // HonestlyYUM

Pisco Apple Sour Cocktail Recipe // HonestlyYUM

Pisco Apple Sour Cocktail Recipe // HonestlyYUM

Pisco Apple Sour Cocktail Recipe // HonestlyYUM

Pisco Apple Sour

A fall inspired twist on the classic pisco sour cocktail
Servings: 1 cocktail



  1. Core and juice one green apple (with skin) then set aside (If you don't have a juicer or fruit press you can use store-bought apple juice, but use a bit extra lemon juice to balance out the sweetness). The bright green mixture will soon begin to change color. This does not mean the juice is bad, but to preserve the color add a splash of lemon juice immediately after juicing.
  2. Separate the egg and add the white to your mixing glass. Next, combine the pisco, lemon juice, green apple juice, and maple syrup. Without adding ice, dry shake these ingredients for 10 seconds. This will help the texture of the drink become thick and frothy.
  3. Now you can add ice to your shaker and shake hard for another 10 seconds. Double strain through a fine mesh strainer into a chilled coupe glass.
  4. Carefully decorate the cocktail foam with the Angostura bitters. Use a thin straw or a toothpick to make it look pretty!
  5. Top with a bit of freshly grated cinnamon and enjoy!

(images by HonestlyYUM)


Yessssss I am definitely trying this! I’ve never made a cocktail with egg white but it’s been on my to-do list. And wow this is just so gorgeously styled!

Todd, I want to come to your cocktail hour. You always hit it out of the park with the dranks!

Thank you so much Sarah. You’re too kind!! You’re always invited 🙂

Definitely pinning this to enjoy with some apples from our next apple picking trip! YUM!

True Pisco sours are made with lime juice. In Peru there are no lemon trees and the Spanish word Limon is frequently confused as meaning lemon. In all actuality it is lime.

My husband is Peruvian and all my in laws are FOBs (fresh off the boat). So try it with lime juice instead!!

Just a little FYI knowledge. 🙂

We’re big fans of pairing green apple with gin, but haven’t tried it with pisco yet. I’ll be making one of these later tonight. Thanks for the inspiration. And the lovely photography, as always.

Thanks so much! Apple and pisco have always been a favorite combo of mine, but this is my first time trying green apples. Next I’ll have to give gin a spin!

Beautiful! I love the design on top. This would be a perfectly elegant drink to serve for an awards-viewing party or something.

And I’m with you on the coffee… Drinking mine right now and loving every last drop.

Oh this looks so refreshing and absolutely perfect for fall! A fun post-apple picking date drink? I think so.

Indeed, Supal. I can’t get enough of them. I can’t wait to go pick up some more apples!!

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