. 1 measure of lemon juice
. 3 measures of pisco ( 40 percent alcohol )
. Confectioner’s sugar to taste
. crushed ice
Put everything in a blender and blend at medium speed. Some people like to add an egg white to the mixture to make it fluffier, but I prefer it without. Anyway, try it and see. To serve add 2 drops of bitter “angostura”.
- sweet wine (oporto) 50 cc
- Cognac 30 cc
- Cacao Liqueur 30 cc
- Confectioner’s sugar 2- 3 tea spoons
- Egg Yolk , just one
Mix all the ingredients with ice in the blender except the cinnamon , one is ready serve in a flute glass (long) and srinkle the cinnamon on the top.
One book that we can recommend is consider a classic, not only for chilean recipes also , for all around the world cocktails , take a look!
American Bar by Charles Schumann
is considered a classic in the art of mixing drinks