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Passion Fruit Pisco Sour

Georgia Iced Tea Parma Spritz

Cocktail created by Sebastian Bauer, Giffard West Cup 2019.

ABV : medium

Difficulty level : ***

  • Glass : cocktail
  • Method : shake
  • Ice : –
  • Garnish : 1/2 passion fruit

 

  1. Add the ingredients to a shaker
  2. Shake vigorously without ice first for 15 seconds
  3. Ice up 2/3 of the shaker with cubed ice
  4. Shake vigorously again for 7 to 10 seconds
  5. Strain into a chilled glass with no ice
  6. Garnish and serve

Use the “dry shake” technique to get a nice foam and the typical silky mouthfeel of cocktails made with egg whites.

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