Pisco Disco Cocktail
Recipe by Warrick ReadPhotography by Golden
50ml ABA Pisco
20ml fresh lemon juice
12.5ml passion fruit syrup
1 ½ bar spoons of apricot conserve
40ml egg white
Half a teaspoon of Amargo Chuncho bitters
Strip of lemon peel
Add ABA Pisco, lemon juice, passion fruit syrup, apricot conserve and egg white to a Boston glass and shake vigorously. Add plenty of cubed ice and then shake again.
Strain into a glass and float Amargo Chuncho bitters on top. Garnish with the cherry and lemon peel on a wooden cocktail skewer.
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