Summer Spa Pisco Sour
a cocktail recipe
Risa Weaver-Enion is a professional photographer based in Sacramento, California. Through her company
Risa James Photography, she specializes in food and beverage photography, specifically cocktails. She works with small distilleries, wineries, and purveyors of cocktail accessories to create beautiful imagery for them to use in their marketing efforts. Her book,
Cocktails for Everyday Drinking, was published in 2022 and is available at all online booksellers.
When she’s not photographing cocktails, Risa and her husband love to travel, both within the United States and internationally. Many of their trips have been wine-focused, but they’ve visited their fair share of distilleries around the world as well.
Anyone who wants to reach out to Risa to ask questions about photography, cocktails, or anything else, can find her on Instagram
@risajamesphotography, on the web at
risajamesphoto.com, or over email at risajamesphoto [at] gmail.com. She’s always happy to answer questions and give advice.
This recipe takes a classic cocktail, the Pisco Sour, and adds a summery herbal blend to it for a vibrant color and additional flavor.
TIME (ACTIVE) | 10 M
TIME (INACTIVE) | 40 M
TOTAL | 50 M
1 SERVING
| 4 oz per cocktail
SPECIAL EQUIPMENT:
GLASS JAR OR BOTTLE WITH A LID
FUNNEL
CHEESECLOTH
JIGGER
COCKTAIL SHAKER
To make the Summer Spa Simple Syrup, combine 110 g (approximately 1/2 cup) of granulated sugar and 110 g of water in a small saucepan. Heat over medium, stirring until sugar is completely dissolved and syrup is clear. Continue heating just until small bubbles start to form on the bottom of the pan. Do not boil. Remove from heat and stir in 4 g (approximately 1 tablespoon) Summer Spa Day herbal blend. Allow blend to steep while syrup cools, approximately 30 minutes, stirring occasionally. Strain syrup through a cheesecloth-lined funnel into a clean glass jar or bottle. Discard herbs. Once syrup is completely cooled, store it in the refrigerator for up to two weeks.
To make the cocktail, combine 2 ounces Pisco, 1 ounce fresh lemon juice, 3/4 ounce Summer Spa Simple Syrup, and 1 egg white (or vegan alternative, such as artificial foamer or aquafaba) in a cocktail shaker. Shake vigorously without ice for approximately 45 seconds. Remove shaker cap, add several ice cubes, and replace shaker cap. Shake again for approximately 45 seconds. Strain into a chilled coupe or cocktail glass. Garnish with dried lavender and hibiscus petals.
Drink the cocktail immediately; syrup will keep for up to 2 weeks
Pisco is the national spirit of both Peru and Chile. It's an unaged brandy distilled from grapes. If you can't find Pisco or want to substitute a different spirit, try London Dry gin or vodka. If you use white rum or tequila, change the lemon juice to lime juice.
Cocktails with a foaming agent create additional pressure inside the cocktail shaker. Be sure to have a tight grip on your shaker, and remove the shaker cap as soon as you are finished shaking. Do not leave the shaker unattended because the pressure could cause the shaker top to pop off.
Herbal Blend
spice blend collab
This blend of hibiscus, lavender, and rosemary brings the flavors of a summer garden right to your pantry. Between the antioxidants in the hibiscus and the calming properties of lavender and rosemary, you’ll feel like you just had a spa day every time you use it.
Here are some suggestions to get you started:
• Steep in hot water to make an herbal tisane
• Steep in a 1:1 sugar:water mixture to make a flavored simple syrup you can use in cocktails, mocktails, or even drizzled over ice cream
• Infuse clear spirits such as gin, vodka, or rum for vibrant color and additional flavor
• Simmer in a saucepan of water on low heat for aromatherapy
Cheers!
