Pit the cherries. To give 100ml egg white, separate the eggs. Zest the limes to garnish and to give 100ml lime juice, juice the limes.
- 1 To make cherry pisco, put the pisco and cherries in a large jug, cover with clingfilm and leave to infuse for at least 4 hours (but ideally overnight).
- 2 When ready to serve, strain the liquid, reserving some of the macerated cherries for garnish.
- 3 Meanwhile, make a simple sugar syrup.
- 4 Put the sugar with 100ml water in a heavy-based saucepan and bring to a boil over a high heat. Simmer until the sugar has dissolved. Remove from the heat and leave to cool completely before use.
- 5 The syrup will keep in a sealed container in the fridge for up to 2 weeks.
- 6 Make each cocktail separately: combine 50ml cherry pisco, 25ml syrup, 25ml lime juice and 25ml egg white in a cocktail shaker.
- 7 Top up with ice cubes to two-thirds full. Seal and shake vigorously for 30 seconds, or until the side of the shaker is ice-cold and frosted.
- 8 Strain into a cocktail glass, and shake over a couple of drops of Angostura Bitters.
- 9 Garnish with macerated cherries and lime zest.
- 10 Repeat for the other three cocktails.
We just made these at a party - fantastic! Everyone loved them.
Man this is good!
I love this! Saw on IG. We're all making these.
Best thing ever
I saw this on Instagram. So goooooood!
- Average per serving
- Calories 259.0kCal