Boldo Amaro Sour
A bittersweet cocktail where boldo-infused pisco meets amaro and fresh lime—a South American twist on the classic sour that's herbaceous and dangerously smooth.
Boldo's natural bitterness makes it a dream ingredient for cocktails. Infusing pisco with boldo creates a spirit that tastes like a South American amaro—herbaceous, earthy, and complex—without needing a dozen botanicals.
The infusion time is critical: 2 hours gives you a golden, fragrant pisco with boldo's camphor-sage character. Go longer and the bitterness becomes overpowering, turning the cocktail harsh instead of sophisticated.
A splash of amaro (Fernet-Branca if you want to keep it Argentine, or any herbal amaro) deepens the herbal layers, while fresh lime juice and simple syrup provide the bright, sweet counterbalance every sour needs.
For a mocktail version, make a strong boldo tea, chill it, and shake with lime juice, simple syrup, and a splash of tonic water. You get the same bitter-herbal complexity without the alcohol—perfect for those evenings when you want the ritual without the buzz.
Ingredients
- 60 ml pisco
- 2 boldo tea bags
- 15 ml amaro (Fernet-Branca or similar)
- 30 ml fresh lime juice
- 15 ml simple syrup
- 1 egg white (optional)
- Lime wheel for garnish
- Angostura bitters for garnish
How to make it
- 1Infuse pisco: add boldo tea bags to pisco in a sealed jar for 2 hours. Remove bags and squeeze gently.
- 2Add boldo-infused pisco, amaro, lime juice, simple syrup, and egg white (if using) to a cocktail shaker. Dry shake vigorously for 10 seconds.
- 3Add ice and shake again for 15 seconds until well chilled.
- 4Strain into a coupe glass.
- 5Garnish with a lime wheel and 3 drops of Angostura bitters on the foam.
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