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The Parasol

Name: The Parasol
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Orange-red aperitivo; 30 ml Pisco; 15 ml Lemon juice; 7.5 ml Lime juice; 10 ml Sugar syrup 'rich' (2:1); 15 ml Egg white (pasteurised)

Difford’s Guide

Discerning Drinkers (49)

Measurements in:

Serves:

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Ingredients
1 ¹⁄₂ fl oz	Bittersweet orange-red aperitivo
1 fl oz	Pisco
¹⁄₂ fl oz	Lemon juice (freshly squeezed)
¹⁄₄ fl oz	Lime juice (freshly squeezed)
¹⁄₃ fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
¹⁄₂ fl oz	Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of aromatic bitters.

Method

DRY SHAKE all ingredients (without ice) to emulsify.
SHAKE again with ice.
FINE STRAIN into chilled glass.

Garnish

Garnish with a line of aromatic bitters dashed across surface.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of The Parasol contains 194 calories

Alcohol content:

1 standard drinks
10.5% alc./vol. (21° proof)
13.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) — Eggs

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.

More cocktails by Fred Charlet

Review

This aperitivo is on the quaffable sweet side of bittersweet/sweet 'n' sour with attractive pisco notes.

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Monin Pure Cane Syrup (US) 750ml - makes 75 cocktails
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$1.41 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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Comments & Discussion

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Florian Ruf Premium Member 1y

Using 3 cl combined lime/lemon solved the sweetness problem.

Florian Ruf Premium Member 1y

Good cocktail a bit on the sweet side. Next time I will reduce the Aperol and use a bit more pisco.

Peter Barth 2y

This has become one of my favourite pisco sour riffs.

not sure about what a thin line of aromatic bitters exactly means . . . went with the more traditional three dots of chuncho.

View 3 comments and discussion