Peach Pisco Sours
An announcement went up on Facebook courtesy of my friend Monica: “Want a flat of white peaches? I can bring back to SF. The peaches are little, but tasty! Let me know ASAP!!”
I may not be quick on the draw in a lot of things, but I was a first responder in the very important matter of free peaches.
The plan was to can them, but it felt greedy to keep all of those gifted peaches to myself. So I reached out to my friend Pam and asked if she wanted some, and when she stopped by to pick them up, how ’bout I whip us up a couple of peach cocktails, and why don’t we also invite Monica, who delivered those heavenly peaches in the first place?
Suddenly we had a petite peach cocktail party on our hands and I had some work to do playing mixologist. And so, the White Peach Pisco Sour was born.
From what I can gather, Pisco is a brandy that hails from Peru and Chile. The Pisco Sour is traditionally made with pisco, limes, egg whites, simple syrup, and bitters. I added my own twist by including fresh, ripe white peaches in the mix and substituting agave syrup for simple syrup. I used the whites from Safest Choice pasteurized eggs to add the signature frothiness, whirling the whole lot quickly in a blender and pouring it over ice.
After making the cocktails … and eating several peaches along the way…there wasn’t enough left, really, for canning, which was perfectly okay since canned peaches, even really good ones, aren’t nearly as fun as Peach Piscos.
Peach Pisco Sours
A summer spin on a classic pisco sour, this is a bright, flavorful, and festive cocktail.
- 1 pasteurized egg white such as Safest Choice
- 1 medium ripe peach, pitted, peeled, sliced
- 2 teaspoons agave nectar
- Angostura bitters
- 2 peach slices for garnish
Put the pisco, lime juice, egg white, peach slices, and agave nectar in a blender and run until just blended.
Fill two glasses halfway with ice. Pour pisco cocktail over ice. Top each one with a few dashes of bitters and garnish with a peach slice.