Jersson Olivares is not only the pastry chef at the Kay, he is also in charge of the shaker Photo: Romain Gamba/Maison Moderne

Jersson Olivares is not only the pastry chef at the Kay, he is also in charge of the shaker Photo: Romain Gamba/Maison Moderne

Foodzilla’s series on summer cocktails by local mixologists this week features Peruvian pisco with citrus fruits served by Jersson Olivares at the Kay restaurant. 

Olivares is in charge of desserts and cocktails at the Kay, a Peruvian eatery at Casino Luxembourg - Forum d'art contemporain. And when you think of Peru, you think of pisco, of course!

While available in its well-known "sour" version, Jersson also proposes to discover this Peruvian institution--of which the establishment even has its own vintage--thanks to an explosive creation with clementine, the “Pisco, enchanté!”

Ingredients

85ml pisco (we warn you, it's rather strong!)

30ml clementine juice

30ml liquid Luxembourg honey

1 egg white

3 drops of cardamom bitters (or classic bitters)

The restaurant Kay is working with an artisanal producer in Peru to create its own pisco (Photo: Romain Gamba/Maison Moderne)

The restaurant Kay is working with an artisanal producer in Peru to create its own pisco (Photo: Romain Gamba/Maison Moderne)

To make it, you pour the ingredients into a shaker and dry shake for one round. Then you add a few ice cubes and shake a second time... It's easy!

To serve, the contents of the shaker are poured delicately into a "short drink" type glass, or a whisky glass, passing it through a very fine sieve for a homogeneous result and a nice mousse topping. Finally, simply decorate with an edible flower or a fresh herb. Cheers!

The "Pisco, enchanté!" is a tribute to the Peruvian roots of Jersson Olivares and can be enjoyed on the terrace of the Kay Photo: Romain Gamba/Maison Moderne

The "Pisco, enchanté!" is a tribute to the Peruvian roots of Jersson Olivares and can be enjoyed on the terrace of the Kay Photo: Romain Gamba/Maison Moderne

Kay @ Casino Luxembourg, T. 621 355 016

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This story was first published in French on . It has been translated and edited for Delano.