"More great expressions of pisco are making their way into the States, with a huge array of flavor profiles, from rustic and edgy, to delicate and floral. La Diablada is cool stuff." —Charles Joly, bartender, The Aviary, Chicago
Recipe information
Yield
Makes 1 Servings
Ingredients
1
2
1
¾
Preparation
Step 1
Shake 1 large egg white*, pisco, lime juice, and simple syrup in a cocktail shaker until frothy, about 1 minute. Fill with ice; shake until outside is frosty, about 30 seconds. Strain into a coupe glass. Top with Angostura bitters.
Step 2
*Raw egg is not recommended for the elderly, people with weakened immune systems...or people who don’t like raw egg.
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Reviews (7)
Back to TopTo replace the egg white, you can use Aquafaba - it's the water from a can of chickpeas. I use it as an exact replacement of the egg - same quantity, shaking it in the same way, etc. Results in a wonderful froth and mouthfeel, and no off flavor or wet-dog smell that you sometimes get with egg whites. And while chickpeas work best because of their neutral flavor, you can really use aquafaba from any can of beans, or even make it yourself by soaking your own beans.
Anonymous
7/9/2021