A vibrant balance between rocoto heat and the citrus freshness of pisco. This bold evolution of Peru’s flagship cocktail wakes up the senses with subtle spice, fine foam, and silky texture. Daring, refreshing, and full of Peruvian character.
Cut the rocoto, remove veins and seeds, and use only thin slices. Wash your hands well afterward; rocoto near the eyes turns any cocktail into a very Peruvian Greek tragedy.
Place the rocoto in the shaker with the gum syrup and lime juice. Let it sit for 2 minutes and gently press the slices against the side of the shaker to draw out aroma and heat without making it brutal.
Add the pisco and egg white. Close the shaker without ice and shake hard for 10 seconds, until the mixture looks foamy; use fresh, clean egg white and do not improvise with questionable eggs.
Turn what you find into an experience you can actually bring to your kitchen.
Add the ice, close again, and shake for 12 to 15 seconds, until the shaker feels very cold outside. The goal is chill, foam, and clear heat; not an alcoholic slushie in disguise.
Fine-strain to remove the rocoto and serve immediately. Finish each glass with Angostura bitters over the foam; it should be cold, silky, tart, and finish with elegant heat.
