Peruvian Pico Sour Recipe
St. Germaine, fresh squeezed lime, egg white and a dash of bitters.
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Ingredients
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Cocktail
Method
Cocktail
Prep
Chill a coupe or small rocks glass in the freezer or fill it with ice water while you mix the cocktail.
Dry shake
In a cocktail shaker, add 2 oz pisco (or blanco rum), 0.75 oz St-Germain, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and the egg white from one large egg. Do not add ice yet. Seal the shaker and shake vigorously for 15–20 seconds to emulsify the egg white and create foam.
Wet shake
Open the shaker, add a generous handful of ice (about 1 cup), reseal, and shake hard for another 10–15 seconds until the outside of the shaker is cold and the mixture is well chilled.
Double strain and serve
Discard the ice or water from your chilled serving glass. Double-strain the cocktail into the chilled coupe or rocks glass using a fine mesh strainer over the shaker's strainer to remove small ice shards and large bubbles, producing a silky foam head.
Garnish
Add 2 dashes of Angostura bitters onto the foam. Optionally, use a toothpick or small skewer to create a simple pattern by dragging the bitters through the foam. Garnish with a lime wheel or twist on the rim if desired.
Serve
Serve immediately while the foam is fresh. Advise guests to sip and enjoy the balance of floral St-Germain, bright lime, and the silky texture from the egg white.