THE RAMANISCO COCKTAIL🍸
Here I am with my mouth watering twist on a #PiscoSour for your party with friends, family and loved ones:
5 cl Peruvian Pisco
2,5 cl lemon & lime mix
2 cl sugar syrup
3 cl Ramazzotti Italian Bitter
2 cl Pasteurized egg white
4 Fresh raspberries and 3 slices ginger root muddled in mixing glass first
Dry shake and then shake again with quality ice
I used a little combination of citrus juice and pasteurized egg white in order to achieve a beautiful silky froth and deliver a very delicate and fresh sensation on the lips as your drink it.
Having developed cocktails around the globe, I’m really excited and grateful to have my recipes listed in some of the best Bars around the World and on relevant Cocktail Books.
This drink was featured at the luxurious Cocktail Bar @nimbcopenhagen when the one and only Angus Winchester @embassybk was in charge of this amazing Venue.
This is how he refers to the drink on the menu:
..For the life of us we don’t know why you have never heard of Max. A gentleman behind the bar and a talented mixologist and blogger who ‘listens to the ice’
..he takes fragrant Peruvian Pisco and adds fruit (raspberry), spice (ginger) and a tangy bitterness and makes a drink that truly satisfies… Mille grazie Massimo”
I THANK YOU ANGUS FOR THIS GIFT!
🎁TODAY I WOULD LIKE TO SHARE WITH YOU THIS #BARTENDERTRICK: .If you have a busy party in which you serve this drink, instead of doing a dry shake for every single serve, you can use a simple cappuccino frother to achieve the same goal of emulsifying the egg and making a great froth!
TO YOUR SUCCESS!
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