Dreams of Pisco

Pisco, Licor 43, Orange Juice, Orange Sherbert, Curaçao, Egg White, Orange Bitters, Soda Water

Bartender Thomas Villani of Fleeting at Thompson Savannah | Savannah, GA

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Adapted by StarChefs  |  November 2024

INGREDIENTS

Orange Juice:
1 kilogram orange juice, strained
30 grams citric acid
20 grams malic acid

Orange Sherbert:
Peels of 8 lemons
1 kilogram granulated sugar
5 grams citric acid

To Assemble and Serve:
Yield: 1 cocktail
1 ounce Capurro pisco
¾ ounce Licor 43 liqueur
¼ ounce Ferrand dry curaçao
1 ounce heavy cream
1 egg white
3 dashes orange bitters
Soda water
Orange zest

METHOD

For the Orange Juice:
In a nonreactive container, combine all ingredients. Bottle and reserve. 

For the Orange Sherbet:
In a vacuum bag, combine all ingredients. Seal and let sit overnight. The next day, weigh mixture, then add an equal amount Orange Juice. Transfer mixture to a pot over medium heat. Heat until sugar has fully dissolved. Strain, bottle, and reserve. 

To Assemble and Serve:
In a shaker with ice, add pisco, liqueur, curaçao, heavy cream, egg white, bitters, 1 ounce Orange Juice, and ½ ounce Orange Sherbet. Shake and strain into a clean shaker. Dry shake. Double strain into a Collins glass. Top with soda water. Garnish with orange zest. 

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