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Blueberry Thyme Pisco Sour

Blueberry Thyme Pisco Sour

The Blueberry Thyme Pisco Sour is a fresh, herbal twist on the classic. Pisco gives it a smooth, floral base while lemon juice adds brightness. A blueberry thyme syrup brings in subtle fruit and herbal depth, and the egg white gives it that signature silky foam. It’s the kind of drink that feels elevated without being complicated perfect for when you want something a little different but still balanced and approachable.

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Tasting Notes

This Blueberry Thyme Pisco Sour drink hits both fruity and herbal notes in a smooth, balanced way. The pisco gives a light grape base, while the lemon juice adds brightness. The blueberry thyme syrup brings in a rich, slightly sweet and earthy flavor. The egg white adds body and a silky texture, making each sip smooth and foamy. You’ll notice the thyme in the aroma first, followed by blueberry and citrus. It’s refreshing and unique, with a little tartness and a soft herbal finish.

Equipment and Glassware

You’ll need a shaker, a strainer, a jigger, and a coupe or rocks glass. Use a dry shake technique shake once without ice, then again with ice to get that creamy foam from the egg white. A fine mesh strainer helps catch ice shards for a smoother texture. A coupe glass adds a nice presentation for the foamy top, but a chilled rocks glass works too.

Ingredients

  • 2 oz pisco
  • 1 oz lemon juice
  • 0.75 oz blueberry thyme simple syrup
  • 1 egg white
  • Fresh thyme sprig, for garnish

Instructions

  • Add pisco, lemon juice, blueberry thyme syrup, and egg white to a shaker (no ice yet).
  • Dry shake for 15–20 seconds to build foam.
  • Add ice and shake again until well chilled, about 10–12 seconds.
  • Strain into a chilled coupe glass.
  • Garnish with a fresh sprig of thyme.

Pro Tips

  • Use fresh lemon juice for best flavor
  • Dry shake first to get a thicker foam
  • Double strain for a smooth texture
  • Muddle blueberries and thyme for syrup if store-bought isn’t available
  • Chill your glass ahead of time
  • A drop of bitters on the foam adds a fun aromatic touch
  • Don’t skip the thyme garnish it enhances aroma

When to Serve

This Blueberry Thyme Pisco Sour cocktail works best in early evening or as a dinner party starter. It’s great when you want something citrusy and layered but still easy to sip. Its color and foam make it stand out, so it’s a solid choice for small gatherings, date nights, or seasonal menus.

Which Liquor Brands to Choose

Pisco:

  • Barsol Pisco
  • Macchu Pisco
  • Capurro Pisco

Similar Cocktails

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Blueberry Thyme Pisco Sour

Blueberry Thyme Pisco Sour

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: egg white, egg white cocktail, Lemon Juice, lemon juice cocktails, pisco, pisco cocktails, Thyme sprig
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz pisco
  • 1 oz lemon juice
  • 0.75 oz blueberry thyme simple syrup
  • 1 egg white
  • Fresh thyme sprig for garnish

Instructions

  • Add pisco, lemon juice, blueberry thyme syrup, and egg white to a shaker (no ice yet).
  • Dry shake for 15–20 seconds to build foam.
  • Add ice and shake again until well chilled, about 10–12 seconds.
  • Strain into a chilled coupe glass.
  • Garnish with a fresh sprig of thyme.

Notes

Pro Tips

  • Shake hard during the dry shake to get a good layer of foam.
  • If your syrup is thick, stir it before using to make sure it pours smoothly.
  • Clap the thyme sprig before garnishing to release its aroma.
Tried this recipe?Leave a comment and let us know how it was!
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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