Pisco Sour Riff: Carina Carina - Imbibe Magazine Subscribe + Save

Pisco Sour Riff: Carina Carina

pisco sour

A spicy, fragrant riff on the Pisco Sour.

Detroit bar Castalia doubles as a perfume shop by day, and in this Pisco Sour Riff, pisco blends with chai-infused orange juice and a tincture of coriander, cardamom and nutmeg. Read more about their fragrance-inspired cocktails here.


  • 1½ oz. pisco
  • ½ oz. fresh lemon juice
  • ¾ oz. chai-infused orange juice
  • ¾ oz. caramelized simple syrup
  • ½ oz. fresh egg white (pasteurized if you like)
  • 1 gram of coriander, cardamom, nutmeg tincture (optional)
  • Tools:shaker, strainer, fine strainer
  • Glass:coupe
  • Garnish:candied orange and lemon zest


Add all the ingredients to a shaker and dry shake vigorously, then shake again with ice to chill. Double strain into a glass and top with candied orange and lemon zest.

Chai-infused orange juice: Add 5 grams of a loose-leaf chai tea to 8 oz. of orange juice and simmer for 5 minutes. Strain out the tea, then add 8 oz. of sugar and whisk to dissolve. Bottle and refrigerate for up to 2 weeks.

Caramelized simple syrup: Add 1 cup of sugar to a heavy-bottomed sauce pan and cook over medium-high heat until the sugar has dissolved and cooked to a caramel color. Removed from heat and whisk in 1 cup of water. Bottle and refrigerate for up to 2 weeks.

Spice tincture: Combine 1 gram of ground cardamom, 2 grams of ground coriander and 2 grams of ground nutmeg with 100 grams of a high-alcohol neutral spirit (like Everclear) in a sealable glass container. Let sit for 1 week, shaking once daily. Strain through a coffee filter and bottle for use.

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