The blood orange pisco sour is a vibrant twist on the classic Peruvian cocktail, melding the tangy, citrus notes of blood oranges with the smooth, aromatic essence of pisco. At its heart, this drink remains true to the original recipe, featuring the traditional mix of pisco, fresh citrus juice, and a touch of sweetness, but the use of blood orange adds a striking colour and a uniquely rich flavour profile.

To prepare this delightful concoction, begin by juicing ripe blood oranges — their deep crimson hue makes for an aesthetically pleasing drink. Combine the blood orange juice with pisco and simple syrup, and shake vigorously with ice until well chilled. For that signature frothy top, an egg white is added, which, when shaken, creates a creamy texture that beautifully balances the cocktail’s acidity.

Strain the mixture into a chilled glass and garnish with a dash of bitters or perhaps a twist of blood orange peel, allowing the drink to not only tantalise the taste buds but also please the eye. This blood orange pisco sour is not just a refreshingly sophisticated indulgence; it’s a celebration of flavour that captures the essence of sunny afternoons and convivial gatherings. Perfect for serving at brunch or as a pre-dinner aperitif, this cocktail is certain to impress and delight.