This stunning pisco cocktail is served in a bird-shaped glass at Paradiso, one of Barcelona’s top cocktail destinations.
2 oz. pisco
1 oz. fresh lemon juice
¾ oz. simple syrup (1:1)
2 tsp. mango purée
1 tsp. pastis
1 fresh egg white (pasteurized if you like)
Tools: shaker, strainer
Garnish: mint sprig, sugar rim
Prepare a glass by moistening the rim with a cut piece of lemon, then dipping the rim in fine sugar to form a thin crust; tap off the excess and chill the glass. Shake all the ingredients with ice to chill, and until the egg white is foamy; strain into the prepared glass, then garnish.
Giacomo Giannotti, Paradiso, Barcelona
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