Pisco Sour Slush
A tart pisco sour with lemon juice, silky egg white, and a smooth icy texture for a lively cocktail hour.
- Serves
- 8Serves(1890 ml)
- Total
- 55 minTotal
- In the machine
- 45 minIn the machine
- Brix
- 14.75°Brix
- ABV
- 7%ABV
- cuisine
- Peruviancuisine
- (23 ratings)
- 4.7(23 ratings)
Ingredients
Serves 8
- Barsol Pisco Quebranta320 ml
- Lemon Juice160 ml
- Simple Syrup 2:1320 ml
- Egg White160 ml
- Water930 ml
Method
- 1
Measure the batch
Add the pisco, lemon juice, simple syrup, egg white, and water to a clean pitcher or batching container.
- 2
Mix until smooth
Whisk or blend briefly until the egg white is evenly incorporated and the mixture looks uniform.
- 3
Load the machine
Pour the chilled mixture into the slush machine and run according to the manufacturer’s instructions until thick and pourable.
- 4
Serve cold
Dispense into chilled glasses and serve right away while the texture is smooth and creamy.
Tips
- Chill the pisco, lemon juice, syrup, egg white, and water before mixing so the machine reaches serving texture faster.
- Whisk or blend the batch briefly before pouring it into the machine to fully incorporate the egg white.
- Keep the batch cold until it goes into the machine, especially when using egg white.
- Do not overfill the machine; leave room for circulation so the texture stays smooth.
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