Cocktail Corner: Pomegranate Pisco Sour

The 2016 Olympics in Rio de Janeiro have fueled interest in all things South American, including cocktails like the Brazilian cachaça and the pisco of neighboring Chile and Peru. There are two renditions of the Pisco Sour, and while it is the national drink of both countries, the Peruvian cocktail is creamier and smoother because it uses an egg white.

“The South American community in South Florida has a huge influence on our cuisine,” says Jonathan DiFonzo, bar manager for Cut 432 in Delray Beach. “We wanted to reflect that heritage and showcase pisco, but also put a new twist to it.”

DiFonzo uses Encanto and a molasses made by  reducing pomegranate juice and sugar. “The fruit element adds antioxidant qualities, and people want something healthy even when they’re drinking,” he quips. (561-272-9898)

Pomegranate Pisco Sour

  • 2 oz. Encanto Pisco
  • 1 oz. pomegranate molasses
  • 1/2 oz. lime juice
  • 1 egg white
  • Several dashes Angostura bitters

Combine ingredients and dry shake without ice for 30 seconds to create foam. Add ice and shake vigorously. Strain into a martini or coupe glass. Top with additional bitters or a drizzle of pomegranate molasses.

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