Dish type: Cocktail
Miguel Arbe, head barman at Soho's Ceviche shares a fruity bestseller.
50ml Infusion of Strawberry, Rasberries and Pisco Quebranta
50ml sour mix (30ml lime juice, 20ml sugar syrup)
1 egg white
Angustura or Chuncho bitters
To make the Infusion simply add fresh strawberries and rasberries (no stems or green) to the pisco quebranta, seal and leave and leave for 1 week to infuse. Use 10 strawberries and 10 rasberries for every litre of pisco. If you take the fruit out after 2 weeks you will be able to use the Infused pisco for a few months.
There are two ways to make this cocktail. You can either put all the ingredients into a blender with 3 cubes of ice and blend until smooth. Or, you can fill a shaker with ice, add the other ingredients and shake vigorously for at least 30 seconds.
Carefully hold the froth back with the lid of the shaker or blender and pour the liquid into a chilled glass; you will still end up with a drink with a good head of foam.
To serve, add 3 drops of bitters.
If you want to increase the quantities of this you will not need to add so much egg white. One egg white will make enough froth for 4 drinks if blended, 2 drinks if shaken.