How to make Parcae’s Aphrodite
Pisco, the 400-year-old South American brandy, gets a modern cocktail makeover. Here, general manager Matthew White shares Parcae’s recipe for the Aphrodite
45 mL Pancho Fierro Pisco Puro
30 mL pomegranate liqueur (Parcae uses Pama)
15 mL simple syrup made with honey
15 mL fresh lime juice
1 egg white
Put all ingredients in a shaker and give a dry (no ice) hard shake for 30 seconds. Add ice to shaker and give it another hard shake for about five seconds. Double-strain into a rocks glass. Garnish with pomegranate seeds for added colour and pop.