This simple and refreshing cocktail is a much-loved party-starter in Peru.
- 15 ice cubes
- 6 tbsp Quebranta pisco
- 2 tbsp lemon juice
- 2 tbsp sugar syrup
- 1 tbsp egg white
- 2 drops Angostura bitters, to finish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the ice in a blender or cocktail shaker and pour in the liquid ingredients. Blend for 3 seconds or shake for 8, then strain into a chilled stemless cocktail glass. Drop the Angostura bitters in the center of the drink to finish.
Recipe and image from Peru: The Cookbook by Gastón Acurio (Phaidon, $59.95, hbk). View our Readable Feasts review and more recipes from the book here.