Danúbio Bruto Recipe
Make Danúbio Bruto Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish & Finishing
Method
Cocktail
- 1
Combine and dry-shake
In a cocktail shaker add 2 oz pisco, 0.5 oz dry gin, 0.75 oz fresh lime juice, 0.5 oz honey syrup, 0.25 oz Green Chartreuse, 2 dashes aromatic bitters, and half an egg white (or 1/2 large egg white). Do a vigorous dry shake (no ice) for about 15–20 seconds to emulsify the egg white and incorporate air for a silky texture.
- 2
Wet shake
Add about 1 cup of ice to the shaker. Seal and shake hard for 10–15 seconds until the shaker is very cold to the touch and the exterior is frosty. This chills and dilutes the cocktail properly.
- 3
Fine strain
Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and ensure a smooth foam.
Garnish & Serve
- 4
Express a lime twist over the cocktail to release oils, then either drop a lime wheel on the foam or rest the twist on the glass rim.
- 5
Optionally top the foam with a light dusting (about 1/4 tsp worth) of freshly grated nutmeg or some lemon zest for aromatic contrast, and place an edible flower or a couple of microherbs for presentation.
- 6
Serve immediately. Sip slowly to enjoy the layered botanicals of pisco and gin with the herbaceous Chartreuse and rounded honey-lime balance.