The Parasol

Difford's Guide
Discerning Drinkers (9 ratings)

Serve in a

Coupe glass

Garnish:

Thin line of aromatic bitters across foaming surface

How to make:

DRY SHAKE all ingredients (without ice) to emulsify. SHAKE again with ice and fine strain into chilled glass.

1 1/2 fl oz Bittersweet orange-red aperitivo
1 fl oz BarSol Mosto Verde Italia 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 Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
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Hazardous ingredients

Pasteurised egg white is potentially hazardous to those with allergy or intolerance.

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:

  • 1 standard drinks
  • 11.51% alc./vol. (23.02° proof)
  • 14.1 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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