Shaken · Coupe
GarnishOrange peel, torched caster sugar
Shaken · Coupe
Diego Muñoz, Cantina & Pisco Bar, New York
Pisco Sour Brûlée cocktail recipe
What goes in it
- 2 oz
- 0.75 ozVanilla cardamom syrup (1:1)
House prep · Recipe below ↓
- 0.75 ozLime juice
Fresh juice · Recipe below ↓
- 0.75 ozEgg white
- 1 ozSoda water
Mixer · Recipe below ↓
Method · Shaken
- 1Froth everything with an immersion blender, then shake with one large cube until very cold and remove the ice.
- 2Pour into a sour glass, express an orange peel over it and spoon the remaining foam on top in a dome.
- 3Dust with caster sugar and torch it until caramelized.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Orange peel, torched caster sugar
Prep ahead
House prep
Vanilla Cardamom Syrup (1:1)
- Yield
- About 900 ml
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1 small vanilla bean
- 10 cardamom pods, cracked
- 900 mlsimple syrup (1:1)
Method
- 1Briefly torch the vanilla bean and split it. Toast the cardamom in a hot pan until fragrant, add the syrup and vanilla pod, bring to a simmer, then strain and cool.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
About the Pisco Sour Brûlée
Pisco Sour Brûlée is a sour made with pisco, vanilla cardamom syrup (1:1) and lime juice, created by Diego Muñoz at Cantina & Pisco Bar.
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