Pisco & pomegranate sour
4
Points®
Total time: 5 min • Prep: 5 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Forget egg whites, we’ve used vegan-friendly chickpea water instead. It sounds odd, but trust us – it adds a smooth velvety froth to this South American brandy-based cocktail
Ingredients
Brandy
150 ml
Lime Juice, Fresh
50 ml
Chickpeas, cooked
1 g
Pomegranate Molasses
50 g
Instructions
1
Put the pisco, lime juice, 75ml aquafaba (the liquid from a tin of chickpeas), and the pomegranate molasses in a cocktail shaker and shake for 10-15 seconds.
2
Add ice, then shake vigorously for 10-15 seconds. Strain into 4 chilled martini glasses and serve with a dash bitters, if you like.
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