Spicy Hibiscus Punch

This Spicy Hibiscus Punch is a unique twist on the classic Pisco Sour, featuring a homemade habanero-hibiscus syrup that adds a spicy and aromatic flavor profile. The combination of pisco, hibiscus, and a touch of heat from the habanero chiles creates a flavorful and refreshing cocktail with a kick.

Spicy Hibiscus Punch

A spicy and aromatic twist on the classic Pisco Sour, featuring a homemade habanero-hibiscus syrup that adds a unique flavor profile.

4.63 from 17 votes
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Prep Time 10 mins
Total Time 10 mins

Ingredients

  • 0.25 cup sugar
  • 1.50 habanero chiles
  • 1.50 tbsp dried hibiscus flowers
  • 3 oz pisco, chilled
  • 1 oz fresh lime juice
  • 1 large egg white
  • Peychaud's or Angostura bitters, for serving

Instructions

  1. In a small saucepan, combine sugar, 1 and a half habanero chiles, and 1/2 cup water, and bring to a boil, stirring until the sugar has dissolved. Remove from heat.
  2. Halve the remaining half habanero lengthwise and stir it into the syrup along with the hibiscus flowers. Let it steep for 10 minutes.
  3. Strain the syrup into a heatproof container, let it cool, and then refrigerate until cold.
  4. In a cocktail shaker filled halfway with ice, add pisco and 1 ounce of the syrup, as well as the lime juice. Shake vigorously for 10 seconds, then strain evenly into a chilled coupe glass.
  5. Add the egg white to the shaker and shake vigorously until very frothy, about 20 seconds. Then strain it evenly into the glasses.
  6. Top each glass with a few dashes of bitters and serve immediately.