A fruit-forward Peruvian sour: pisco with aguaymanto, lemon juice and gum syrup, topped with a firm egg white foam. Bright, bittersweet and refreshing, with that golden color that promises pure freshness.
Wash the aguaymantos and remove any husks or bruised fruit. Blend them with the lemon juice and gum syrup for 20 seconds, until the base looks golden and fluid.
Strain the aguaymanto base to remove seeds and skins. Press gently, without squeezing until bitter: we want clean fruit, not harsh pulp.
Add the strained base, Quebranta pisco and egg white to the shaker. Shake without ice for 15 seconds, until the mixture feels thicker; this builds the foam. Use pasteurized egg white if you want to reduce the risk from raw egg.
Turn what you find into an experience you can actually bring to your kitchen.
Add the ice and shake again for 12 seconds, until the shaker feels very cold outside. Strain into cold glasses and finish with Angostura bitters on the foam if you want that classic aromatic touch.
