Recipe: Strawberry and rosemary shaken Pisco cocktail
This cocktail, dubbed the Valle Rosa, combines unique flavours for a subtly complex tipple
A cousin to the Pisco sour has been bumped up in flavour by combining the elderflower tones of St-Germain liqueur, the wine-based aperitif Lillet Rose (which is fast-gaining in popularity), and a syrup that combines the flavours of both summer and winter – strawberry and rosemary.
The Valle Rosa was created by the Jane Eyre in Manchester's Ancoats, where the cocktails are punchy and designed to let the ingredients speak for themselves.
Bar: The Jane Eyre, Ancoats. General manager: Natasha Lynskey
Ingredients
- 40ml Pisco ABA
- 20ml St-Germain
- 10ml Lillet Rose
- 20ml strawberry and rosemary syrup
- 20ml freshly squeezed lime Juice
- 37.5ml fresh egg whites
Add all the ingredients to a Boston shaker then ice the Boston. Wet shake the drink until you can feel the tins getting very cold and they look iced over. Strain the drink into another Boston tin and get rid of the ice.
Dry shake the drink as this will aerate the egg whites to get the foamy texture and separation of colour when it settles in the glass.
Double strain the drink using a Hawthorne strainer and a fine mesh strainer into your glassware of choice – ours is a Champagne flute.
