Peach Mastiha Sour Recipe

Prepare and dry shake

If using egg white for a silky foam, add 1.5 oz Skinos Mastiha, 0.75 oz fresh lime juice, 0.5 oz simple syrup, 3 dashes peach bitters and 0.5 oz egg white to a cocktail shaker without ice. Dry shake vigorously for 15–20 seconds to emulsify and build foam.

Shake with ice

Add 6 ice cubes to the shaker and shake hard for another 10–15 seconds until the shaker is cold to the touch and the exterior shows condensation. This chills and dilutes the cocktail to the correct balance.

Strain and serve

Place a large ice cube in a chilled old-fashioned or rocks glass. Double-strain the cocktail over the ice using a Hawthorne and fine mesh strainer (this ensures a smooth texture and catches any ice shards and egg particulates).

Garnish and finish

Express a lime wheel over the drink to release oils, rub it on the rim if desired, then drop it into the glass or float a thin peach slice on the foam. For a brighter aromatic hit, add a final single dash of peach bitters to the foam surface.

Without egg white (quick method)

If you prefer no egg white, combine all liquid ingredients (Skinos Mastiha, lime juice, simple syrup, peach bitters) with ice and shake for 10–15 seconds, then strain over fresh ice and garnish as above.