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The Parasol
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The Parasol
Serve in a Coupe glass
| 1 1⁄2 oz | Bittersweet orange-red aperitivo |
| 1 oz | BarSol Mosto Verde Italia Pisco |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of aromatic bitters.
- DRY SHAKE all ingredients (without ice) to emulsify.
- SHAKE again with ice.
- FINE STRAIN into chilled glass.
- Garnish with a line of aromatic bitters dashed across surface.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
This aperitivo is on the quaffable sweet side of bittersweet/sweet 'n' sour with attractive pisco notes.
History:
Adapted from a recipe created in 2005 by Francis Schott, thanks to a suggestion by bartender Liz Opacity at Catherine Lombardi restaurant in New Brunswick, New Jersey, USA. Originally with different proportions of pisco, specifically Barsol Quebranta. Discovered via Robert Simonson's The Mix.
Nutrition:
One serving of The Parasol contains 194 calories
Alcohol content:
- 0.9 standard drinks
- 10.5% alc./vol. (10.5° proof)
- 12.9 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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not sure about what a thin line of aromatic bitters exactly means . . . went with the more traditional three dots of chuncho.