The Parasol
Ingredients
- 1 1⁄2 oz Bittersweet orange-red aperitivo
- 1 oz BarSol Mosto Verde Italia Pisco
- 1⁄2 oz Lemon juice
- 1⁄4 oz Lime juice
- 1⁄3 oz Sugar syrup 'rich'
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
Method
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.
Nutrition:
One serving of The Parasol contains 194 calories
Allergens:
Recipe contains the following allergens:
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.
Review:
This aperitivo is on the quaffable sweet side of bittersweet/sweet 'n' sour with attractive pisco notes.
