Habanero Hibiscus Sour Food

HABANERO-HIBISCUS SOUR

Habanero-Hibiscus Sour image

Homemade habanero-hibiscus syrup adds a spicy, aromatic twist to an otherwise classic Pisco Sour.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Time 20m

Number Of Ingredients 7

Ingredients

1/2 cup sugar
3 habanero chiles
1/4 cup dried hibiscus flowers (1/4 ounce)
6 ounces pisco, chilled
2 ounces fresh lime juice
2 large egg whites
Peychaud's or Angostura bitters, for serving

Steps:

Syrup:Combine sugar, 2 habaneros, and 1/2 cup water in a small saucepan and bring to a boil, stirring until sugar has dissolved. Remove from heat. Halve remaining habanero lengthwise, and stir into syrup along with flowers. Let steep 10 minutes. Strain into a Ball jar or other heatproof container with a lid; let cool completely. Cover and refrigerate until cold. Syrup can be refrigerated up to 1 month. (Makes 1/2 cup.)
Cocktail:Fill a cocktail shaker halfway with ice. Add pisco, syrup, and lime juice. Shake vigorously 10 seconds; strain evenly into 2 chilled coupe glasses. Add egg whites to shaker. Shake vigorously until very frothy, about 20 seconds; strain evenly into glasses. Top each with a few dashes of bitters; serve immediately.

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