Ginger Mint Pisco Sour

Prep Time
15 mins.
Cook Time
10 mins.
Inactive Time
1 hr.
Recipe by: Oriana Matheus 123gourmet

This is a twist on a classic Peruvian drink - Pisco Sour! The ginger & mint in this cocktail add some fresh aromatics.

Make This Recipe


Ginger Mint Syrup:

1 cup water

1 cup sugar

1 Tbsp. mint leaves

4 Tbsp. peeled ginger, cut into big chunks

Ginger Mint Pisco Sour:

4 oz pisco

2 oz lime juice

⅓ cup Eggland's Best 100% Egg Whites

1 oz ginger mint syrup (above)

4 drops of Angostura Bitters per drink


Ginger Mint Syrup:

  1. Bring sugar and water to a boil in a small saucepan. Lower the heat and let it simmer for 3 min.
  2. Remove from heat and immediately add the mint and ginger.
  3. Let it cool for at least an hour and strain.

To Make Cocktail:

  1. Build all the ingredients except the bitters in a cocktail shaker.
  2. Shake to fluff the egg whites and then add the ice and shake until chilled.
  3. Strain into a coupe glass, preferably and add a few drops of Angostura Bitters
  4. Enjoy!

Recipe Tips: Make the syrup ahead of time!

Recipe Note: Eggland's Best Egg Whites are pasteurized, so they are safe to use right out of the carton in beverages!

**Please drink responsibly. These recipes call for alcohol and are not suitable for those under the legal drinking age.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 2
Calories 274
Fat 0.6g
Saturated Fat 0.1g
Cholesterol 0mg
Sodium 122mg
Carbohydrates 31.5g
Dietary Fiber 1.7g
Protein 5.7g