The Infusion Pisco Sour

METHOD:

For the Pisco Infusion:

Combine the blood orange zest and kaffir lime leaf with the Pisco. Vacuum seal and sous vide at 132°F for 2 hours. Strain and reserve the infused Pisco.



To Assemble and Serve:

Combine 2 ounces of the Pisco Infusion with the egg white, lime juice, simple syrup, and calamansi extract in a chilled cocktail shaker with ice. Shake and strain into a double old fashioned glass rimmed with chicharron dust.