The Jean Lafitte
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Credit: Alan Walter, Creative Director/Spirit Handler, Loa, New Orleans
The National Culinary Review, July/August 2016
3 lbs. (at least) Spanish moss
6 qts. water
Sugar, as needed
2 oz. Macchu Pisco
0.33 oz. 50/50 lime/lemon juice
1 egg white
Sprinkle dried Moroccan lime/fennel powder
1) Rinse moss well. Bring water to a boil in large pot. Submerge 1 lb. moss at a time for 15 minutes each to brew triple-strength tea, discarding moss each time. Add enough sugar to create a 50/50 syrup; reduce for 45-75 minutes to achieve a pancake-syrup consistency. Strain; cool.
2) Shake pisco, lime/lemon juice, syrup and egg white to froth. Serve in glass with lime/fennel powder sprinkled on top, or, adhere to half rim of glass.
Beverage, The National Culinary Review, Vegetarian
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