Grapefuit, Rosemary, and Pomegranate Pisco Sour
By Emily Laurae
Images
Serves
Makes 1 drink
Ingredients
- Grapefruit, Rosemary & Pomegranate Pisco Sour
- 2 ounces Pisco
- ¾ ounce Rosemary Simple Syrup
- 2 ounces Freshly Squeezed Grapefruit Juice
- ½ ounce Pomegranate Juice
- Spring of rosemary, pomegranate seeds and grapefruit slice for garnish
- 1 egg white
- Rosemary Simple Syrup
- ½ cup granulated sugar
- ½ cup water
- 2 sprigs fresh rosemary
Procedure
For Rosemary Simple Syrup: Pour your measured sugar and water into a saucepan and heat on medium.
Cook, stirring the mixture until your sugar has completely dissolved.
Add rosemary sprigs and continue heating for 30 seconds before removing from heat and adding lid to the top of the pan.
Allow syrup to infuse for half an hour.
Remove the rosemary sprigs and allow to cool completely before using, or store in an airtight container in the fridge.
Grapefruit, Rosemary & Pomegranate Pisco Sour: Add the pisco, rosemary simple syrup, grapefruit juice, pomegranate juice, and egg white to a cocktail shaker.
Dry shake for 20 seconds before adding ice and shaking for another 30 seconds vigorously.
Strain into an old-fashioned glass with ice and add a rosemary sprig, a few pomegranate seeds, and a wedge of grapefruit to garnish before serving!
Cook, stirring the mixture until your sugar has completely dissolved.
Add rosemary sprigs and continue heating for 30 seconds before removing from heat and adding lid to the top of the pan.
Allow syrup to infuse for half an hour.
Remove the rosemary sprigs and allow to cool completely before using, or store in an airtight container in the fridge.
Grapefruit, Rosemary & Pomegranate Pisco Sour: Add the pisco, rosemary simple syrup, grapefruit juice, pomegranate juice, and egg white to a cocktail shaker.
Dry shake for 20 seconds before adding ice and shaking for another 30 seconds vigorously.
Strain into an old-fashioned glass with ice and add a rosemary sprig, a few pomegranate seeds, and a wedge of grapefruit to garnish before serving!
Grapefuit, Rosemary, and Pomegranate Pisco Sour
By Emily Laurae
Serves
Makes 1 drink
Ingredients
- Grapefruit, Rosemary & Pomegranate Pisco Sour
- 2 ounces Pisco
- ¾ ounce Rosemary Simple Syrup
- 2 ounces Freshly Squeezed Grapefruit Juice
- ½ ounce Pomegranate Juice
- Spring of rosemary, pomegranate seeds and grapefruit slice for garnish
- 1 egg white
- Rosemary Simple Syrup
- ½ cup granulated sugar
- ½ cup water
- 2 sprigs fresh rosemary
Procedure
For Rosemary Simple Syrup: Pour your measured sugar and water into a saucepan and heat on medium.
Cook, stirring the mixture until your sugar has completely dissolved.
Add rosemary sprigs and continue heating for 30 seconds before removing from heat and adding lid to the top of the pan.
Allow syrup to infuse for half an hour.
Remove the rosemary sprigs and allow to cool completely before using, or store in an airtight container in the fridge.
Grapefruit, Rosemary & Pomegranate Pisco Sour: Add the pisco, rosemary simple syrup, grapefruit juice, pomegranate juice, and egg white to a cocktail shaker.
Dry shake for 20 seconds before adding ice and shaking for another 30 seconds vigorously.
Strain into an old-fashioned glass with ice and add a rosemary sprig, a few pomegranate seeds, and a wedge of grapefruit to garnish before serving!
Cook, stirring the mixture until your sugar has completely dissolved.
Add rosemary sprigs and continue heating for 30 seconds before removing from heat and adding lid to the top of the pan.
Allow syrup to infuse for half an hour.
Remove the rosemary sprigs and allow to cool completely before using, or store in an airtight container in the fridge.
Grapefruit, Rosemary & Pomegranate Pisco Sour: Add the pisco, rosemary simple syrup, grapefruit juice, pomegranate juice, and egg white to a cocktail shaker.
Dry shake for 20 seconds before adding ice and shaking for another 30 seconds vigorously.
Strain into an old-fashioned glass with ice and add a rosemary sprig, a few pomegranate seeds, and a wedge of grapefruit to garnish before serving!