Sunset In Santiago Recipe

Vanilla syrup

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan with the scraped seeds from 1/2 a vanilla bean (or 1 tsp vanilla extract). Warm just until sugar dissolves. Cool, strain, refrigerate. Yields about 6 oz.

Ginger syrup

Peel and thinly slice 2 oz fresh ginger. Combine with 1/2 cup sugar and 1/2 cup water in a saucepan, simmer 10 minutes, cool and strain. Refrigerate. Yields about 6 oz.

Chill a rocks or coupe glass by filling with ice and setting aside.

Add the pisco, fresh lemon juice, vanilla syrup, ginger syrup, and the egg white to a cocktail shaker (no ice).

Dry shake

Seal and shake vigorously without ice for 12–18 seconds. This aerates the egg white and builds a silky foam important for the cocktail’s texture.

Wet shake

Open the shaker, add a large handful of crushed ice (or regular ice if you’ll crush later), reseal and shake very hard for 10–12 seconds to chill and slightly dilute the drink.

Dump the chilling ice from your chilled glass and fill it about three-quarters with fresh crushed ice.

Strain the shaken cocktail over the crushed ice, allowing the foamy head to sit atop the crushed ice.

Red wine float

Using the back of a bar spoon, gently pour 1/2 oz red wine over the foam so it floats and creates a layered 'sunset' line. Pour slowly to keep separation; the wine color will settle at the top edge and streak down slightly for visual effect.

Garnish with a lemon wheel or twist perched on the ice and a piece of candied ginger on the rim or skewered through the lemon if using.

Serve immediately with a short straw so the drinker can crush through the foam into the iced base, enjoying the layered flavors of pisco, vanilla, ginger and the red-wine accent.