Vida Recetas Editorial
The pisco and aguaymanto cocktail is a gem of Peruvian mixology that combines the smoothness of pisco with the tropical acidity of aguaymanto, also known as the 'golden berry' or 'fruit of paradise'. This easy-level drink is perfect for those looking to explore native flavors without complications. Its origin traces back to the fusion of Andean traditions and modern mixology techniques, making it an ideal choice to impress your guests at gatherings or celebrations.
Aguaymanto adds a citrusy and sweet touch, while egg white provides a frothy and silky texture, balancing the intensity of pisco. Angostura bitters, with their herbal flavor, enhance the final nuances. This recipe is ideal for beginners, as you only need a blender and a few ingredients. Additionally, you can adjust the amount of lemon or gum syrup to your preference.
In short, this pisco cocktail is a refreshing and sophisticated option that celebrates the richness of Peruvian ingredients.
Prep
8 min
Servings
1
Calories
150 kcal
Add the ice cubes and aguaymanto to the blender, blend until all the ice is crushed.
Add the pisco, lemon and gum syrup.
Finally add the egg white and beat until frothy.
Serve in a short glass and garnish with angostura bitters.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 8 minutes and the cooking time is 0 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
