Pisco sour de maracuyá
para 1 copa
Ingredientes:2 medidas de pisco (60 cc), 1 y ½ medidas (45 cc)
de almíbar, 1 clara de huevo, 20 g de pulpa de maracuyá, c/n de canela.
Preparacion:En una copa de champagne introducir 1 medida de pisco. En un bowl aparte revolver el almíbar con la clara de huevo hasta homogeneizar. Sumarla al pisco y llenar con el pisco restante. Para finalizar, verter con un cuchara la pulpa, batir suavemente hasta que el color quede uniforme, endulzar y volver a batir antes de servir.
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