title: Peruvian Chinese
garnish: Whole physalis or physalis slice. Optional is the addition of grated lemon zest on the foam.
recipe: Muddle Physalis in the shaker and add all ingredients except from egg white to the tin. Then taste with a barspoon and adjust measurements of the homemade syrup depending on the physalis' taste.
  It should taste sweet and sour with clear notes of anise and hints of sage (so should the syrup itself be). Next add egg white and reverse shake. Pour into a coupe and serve.
ingredients: [['4 whole', 'Physalis fruits'], ['4 cl', 'Belvedere Rye Vodka'], ['2 cl', "Simon's No Evil Bavarian Marine Rum"], ['1 cl', 'Lemon juice (freshly squeezed)'], ['1 cl', 'Orange juice (freshly squeezed)'], ['1 cl', 'Lime juice (freshly squeezed)'], ['2.5 cl', 'Star anise and sage syrup (homemade)'], ['3 drop', 'Cocktail foamer']]