Peruvian Chinese
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: muddle
- Glass: Coupe glass
- Ice: Ice
- Garnish: Whole physalis or physalis slice. Optional is the addition of grated lemon zest on the foam.
- ABV: 17%
Ingredients
- Physalis fruits — 4 whole
- Belvedere Rye Vodka — 1⅓ oz (40 ml)
- Simon's No Evil Bavarian Marine Rum — ⅔ oz (20 ml)
- Lemon juice (freshly squeezed) — ⅓ oz (10 ml)
- Orange juice (freshly squeezed) — ⅓ oz (10 ml)
- Lime juice (freshly squeezed) — ⅓ oz (10 ml)
- Star anise and sage syrup (homemade) — ¾ oz (25 ml)
- Cocktail foamer — 3 drop
How to make it
- Muddle Physalis in the shaker and add all ingredients except from egg white to the tin.
- Then taste with a barspoon and adjust measurements of the homemade syrup depending on the physalis' taste.
- Next add egg white and reverse shake.
- Pour into a coupe and serve.
A cocktail with physalis and pineapple.
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