Ingredients:
6 |
|
ice cubes |
90 |
ml |
Peruvian Pisco (3 oz) |
30 |
ml |
simple syrup (1 oz) |
30 |
ml |
lime juice (1 oz) |
1/2 |
|
an egg-white |
2 |
drops |
Angostura bitter |
Preparation in a shaker:
-
In a shaker add Pisco, syrup, lime juice, egg-white, ice cubes and close it.
-
Shake very well until the ice has completely dissolved.
-
Pour everything in one glass of 200ml - 250ml capacity. This is the original big strong "Pisco catedral". For an aperitive divide that amount in two smaller glasses.
-
Garnish each Pisco with two drops of the Angostura bitter.
Preparation in a bender:
-
In a blender you can put up to 4 times the amount, always being keeping the proportion Pisco - Syrup - Lime as 3 : 1 : 1 .
-
Add Pisco, syrup and lime into the blender and as much ice as you can submerge.
-
Blend until the ice is completely dissolved.
-
Finally add the egg-white and blend well. Before adding the egg-white the blender should not be more than half full, otherwise it might overflow.
-
When serving many glasses, first fill the glasses only half (most of it will be foam), and make them full in a second pass (with less foam)
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Tips:
You can replace the lime juice with other sour juices (passion fruit, starfruit, gooseberry, etc. )
|
There are aromatic and non-aromatic grapes for Pisco, we recommend to use "Acholado" which is a blend of varieties of both types. The most traditional grape is "Quebranta"
|
An easy way to get the egg white is by making a small hole on top. |
¡Salud! |
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