Pink Pomegranate Sours

Our tiny garden is literally exploding with colour at the moment.

The bougainvillea has started flowering and it looks amazing! So I thought, why not make a drink in honour of it?

Could you imagine if I actually colour coordinated my cocktails to my surroundings? In fact, it was just a lucky coincidence / happy accident that we had a very large pomegranate rolling around the fridge, and we thought we’d turn our hand to making a twist on the traditional pisco sour.

We love a pisco sour every once in a while, but sometimes you just want to change things up a bit! I’m partial to having one made with camu camu (a native fruit) instead of the traditional limón (a native citrus) and passionfruit is a great option when making it at home. However, we’d never ever tried one with pomegranate before – or seen it any menu here – and we thought that we should definitely give it a try. Turns out it was a great idea and we’ve made it a few times now!

The recipe is actually based on my partner’s sister’s pisco sour recipe, which is pretty fantastic, and the addition of the pomegranate just gives it a whole other layer. Everyone likes their pisco sour differently, so don’t be afraid to play around with the ratio of ingredients. Some people like it a touch sweeter, some like it really sour, and others like it pretty strong.

The ingredients here will definitely need to be tweaked slightly depending on how sweet your pomegranate is. Ours was a good mix of sweet and sour the few times we made it, so we didn’t need to add much more acidity, but you might want to up the amount of limón juice if your pomegranate is sweeter! Also, I like a strong pisco sour if I’m only having one glass, so you might find that you want to use less than me, as pisco can definitely have a kick to it…


For 2 glasses plus a little extra to top up….

5 fl oz pisco (you could put less depending on how strong you like it)

2 fl oz shot measure filled with caster sugar (around 40g)

4 fl oz fresh pomegranate juice – 1 large pomegranate was enough, but it depends how juicy they are!

juice of 1-2 limón (small, potent citrus similar to a key lime) – if you can’t get limón, then you could use lime. I would recommend starting with 1 fl oz and working up until you’re happy with the level of sourness.

ice cubes – fill a 250ml jug with ice cubes.

1/2 egg white


1. Prepare your pomegranate juice.

Squeeze out all the juice and seeds from your pomegranate(s) and blend until smooth. Sieve into a jug to get out any little bits of white membrane that sometimes gets left behind. Rinse out your blender.

2. In the blender, mix the pisco and sugar until combined and the sugar has dissolved.

3. Add in the pomegranate juice, followed by the limón juice, blend, and then adjust limón to taste.

4. Add the ice and blend again until smooth. Taste, and then adjust the strength, sweetness or acidity to your liking.

5. Add egg white and mix again for 10 seconds until combined.

6. Pour into 2 glasses, sit back and enjoy. Cheers! Salud!

I hope you’re all doing well and find something, however small, to make these days a little brighter. For me, today, one of those things was when a hummingbird came to visit our flowers (I’ve never seen one in our garden) and for those few minutes I was genuinely 100% happier. It’s the little things that can make such a huge difference in my day to day life!

And to finish.....

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