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)
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!
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.