The Parasol

Recipe from Catherine Lombardi Restaurant in New Brunswick, New Jersey.

Plus: F&W''s Latin Spirits Guide

  • Servings: makes 1 drink

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  • Ice
  • 1/2 ounce lemon juice
  • 1/2 ounce fresh lime juice
  • 1/2 ounce Simple Syrup
  • 1 ounce pisco
  • 2 ounces Aperol
  • 1 egg white
  • 3 dashes Angostura bitters

How to make this recipe

  1. Fill a cocktail shaker with ice. Add 1/2 ounce each of lemon and lime juices, 1/2 ounce of Simple Syrup, 1 ounce of pisco, 2 ounces of Aperol and 1 egg white and shake vigorously. Strain into a chilled cocktail glass and stir in 3 dashes of Angostura bitters.

Published January 2007

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