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The Parasol

Aperitivo/aperitif · Bittersweet (e.g. Negroni)

4.2 50 ratings

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Ingredients

1 1/2 oz Orange-red aperitivo
1 oz Pisco
1/2 oz Lemon juice
1/4 oz Lime juice
1/3 oz Sugar syrup 'rich' (2:1)
1/2 oz Egg white (pasteurised)

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of aromatic bitters.

Method

  1. 3 DRY SHAKE all ingredients (without ice) to emulsify.
  2. 4 SHAKE again with ice.
  3. 5 FINE STRAIN into chilled glass.

Garnish

  1. 6 Garnish with a line of aromatic bitters dashed across surface.

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Flavour profile

10.5% alc./vol. · 1 standard drink · 194 calories

History

This aperitivo leans towards the sweet side of bittersweet/sweet 'n' sour, with pleasant pisco notes.

Francis Schott created this recipe in 2005, following a suggestion from bartender Liz Opacity at Catherine Lombardi restaurant in New Brunswick, New Jersey, USA. The original recipe had different proportions of pisco, specifically Barsol Quebranta. Robert Simonson's The Mix provided the source for this information.

Created by Fred Charlet