Serve in aCoupe glass
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
Read about cocktail measures and measuring.
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
This aperitivo is on the quaffable sweet side of bittersweet/sweet 'n' sour with attractive pisco notes.
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.
One serving of The Parasol contains 194 calories.