If you’re not a fan of raw eggs in your cocktails, meringue powder stands in for fresh egg whites in this take on the classic Peruvian cocktail.
| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 1 serving |
Ingredients
- 1/2 tablespoon meringue powder
- 1 ounce freshly squeezed lime juice
- 2 ounces pisco
- 1 3/4 teaspoons simple syrup, recipe follows
- Dash bitters
- Very finely grated lime zest or lime wedge, for garnish
- 1 cup sugar
- 1 cup water
Instructions
- Dissolve meringue powder in lime juice. Fill a cocktail shaker with ice. Add meringue mixture, pisco, simple syrup and bitters. Cover and shake vigorously until frothy, mixed and chilled, about 45 seconds. Strain into a glass and garnish with grated zest or a wedge of lime.
- Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
- Yield: about 1 1/2 cups
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 929 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 206 g |
| Dietary Fiber | 0 g |
| Sugar | 203 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 16 mg |