In a metal cocktail shaker, combine the egg white, pisco, Guava Syrup, lime juice, herbal liqueur and 1 dash bitters. Cap the shaker, creating a solid seal, and shake vigorously to emulsify the egg white. Uncap the shaker and fill with ice cubes. Cap the shaker again and shake vigorously to chill.
Pour the club soda into a chilled 7-ounce fizz glass. Strain the shaker contents into the glass. Garnish with 1 dash bitters on top of the drink. Drink quickly before separation occurs.
In small skillet, bring the sugar and 1/4 cup water to a boil. Stir until dissolved. Cool to room temperature. Stir in the guava puree and a splash of rum. Seal and store what is not used in the refrigerator for up to a week.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Allan Katz at Cana Rum Bar