| • | 1 1/2 oz. Campo de Encanto Pisco |
| • | 5 oz. Yellow Chartreuse |
| • | 3/4 oz. Guava Syrup |
| • | medium organic brown egg white |
| • | 3/4 oz. fresh lime juice |
| • | dash of Peychaud’s Bitters (garnish) |
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| Method: |
| 1. | Before you start mixing the cocktail, make sure you have a well-chilled fizz glass (anything slender w/ a 7 oz capacity) ready to go w/ chilled club soda that has plenty of carbonation. Begin by straining an egg white into your mixing vessel. At Caña we use medium organic brown eggs. For XL or jumbo eggs, use half a white. Now add .75 oz guava syrup. Then add .75 oz fresh lime juice, .5 oz yellow chartreuse, and 1.5 oz Campo de Encanto Pisco. This artisanal alcholado pisco has a host of winter spice notes that really makes the flavors in the drink pop. Finally, a good dash of Peychaud’s bitters.Cap your shaker and shake vigorously to emulsify the egg white. Grab your fizz glass. Then uncap the shaker, fill w/ ice cubes, and shake it like it gave Madoff your retirement fund. Strain over a half ounce of club in your chilled glass. Garnish w/ a dash of Peychaud’s on the surface of the drink. Embellish w/ latté art if you can’t help yourself. Drink quickly before separation occurs. Repeat until the name sounds funnier than it should. |
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| Guava Syrup: |
| • | 60 % The Perfect Purée Pink Guava Puree, thawed |
| • | 40 % raw turbinado sugar simple syrup |
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| Method: |
| 1. | We blend The Perfect Purée Pink Guava with raw sugar simple syrup. Generally, 60/40 Pink Guava to simple syrup is what you want. The syrup should be moderately tart. At Caña, we use 100% raw turbinado sugar. Like my mentor Tony Abou-Ganim says, “for a nickel more you go first class.” |
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