This simple and refreshing cocktail is a much-loved party-starter in Peru.

Serves
1

Preparation

5min

Skill level

Easy
By
Average: 4.1 (21 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

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.