Ingredients
- 45 mlPisco
- 15 mlTriple sec
- 25 mlLemon juice
- 20 mlEgg white (pasteurised)
- 10 mlSugar syrup (2:1)
- 4 dashAbsinthe
Method
- 1Select and pre-chill a COUPE GLASS.
- 2Prepare garnish of spray Angostura Bitters through stencil or drip a few drops on surface foam..
- 3SHAKE all ingredients with ice and strain back into shaker.
- 4DRY SHAKE (without ice).
- 5FINE STRAIN into chilled glass.
Styles
Picasso Sour
