Fuzzy Peach Sour Recipe

Combine and dry shake

In a cocktail shaker, add the peach schnapps, vodka, fresh lemon juice, simple syrup and egg white (if using). Do not add ice yet. Dry-shake (shake vigorously without ice) for 15 seconds to emulsify the egg white and produce froth.

Wet shake

Add a generous handful of ice (or enough to fill the shaker about two-thirds). Shake vigorously for 12–15 seconds until the shaker feels very cold. This chills and dilutes the mixture properly.

Strain the shaken cocktail into a chilled 16–18 oz beer glass or large goblet filled with fresh large ice cubes, leaving room for the beer top. Use a fine strainer if you included egg white to remove any small solids.

Slowly top the glass with the chilled light lager or wheat beer (about 12 oz) poured gently down a bar spoon or onto the back of a spoon to preserve some foam and avoid excessive foaming. The beer should create a light, beer-and-peach layered look and a fizzy head.

Add 2 dashes of Angostura bitters over the foam for aroma and subtle spice. Garnish with a peach slice on the rim and a lemon wheel or twist for brightness.

Serve immediately with a straw and/or long cocktail spoon, and instruct drinker to stir lightly before sipping to combine beer and cocktail base if desired.