Disco Sour Recipe

Combine and dry shake

In a cocktail shaker add pisco (2 oz), fresh lime juice (0.75 oz), amaretto (0.5 oz), Xila Licor de 7 Notas (0.5 oz), and passionfruit-agave syrup (0.75 oz).

Add the pasteurized egg white from the garnish section (1 whole egg white) into the shaker with the spirits and citrus. This will be used to create a velvety texture and integrate with the foam.

Dry shake vigorously (no ice) for 20–30 seconds to emulsify the egg white and build a fluffy texture.

Add ice to the shaker (large ice cubes if available) and shake again vigorously for 10–15 seconds to chill and dilute slightly.

Double-strain into a chilled coupe or Nick & Nora glass to remove ice shards and any large bubbles.

While the cocktail is chilling (or ahead of service), prepare the pineapple-orange blossom foam. In a blender or small siphon bottle combine pineapple juice (2 oz), water (0.5 oz), orange blossom water (0.25 tsp), and liquid egg white replacer or pasteurized egg white (0.75 oz). If using aquafaba powder for stability, dissolve 0.5 tsp in the water first.

If using a siphon (preferred for a dense, stable foam): strain the mixture to remove fibers, pour into a 0.5L siphon, charge with one N2O cartridge, shake vigorously, and refrigerate upright for at least 10 minutes before use. Dispense a 1–1.5 cm layer of foam onto the poured cocktail.

If using a blender/immersion blender: blend the mixture on high for 20–30 seconds to incorporate air, then rest 1–2 minutes. Spoon or gently pour a 1–1.5 cm layer of foam on top of the cocktail. For more stability, give a quick handheld frother pass over the surface.

Allow the foam to settle for a few seconds so it forms a clean, even cap over the drink.

Finish by dotting 3 small drops of fresh passionfruit pulp onto the foam in a triangular pattern. Using a toothpick or cocktail pick, drag through the dots lightly if you want a marbled look.

Place a thin lime wheel partially on the foam or the rim for aroma and visual contrast.

Sprinkle a light pinch (about 1/4 tsp) of edible glitter or disco dust over the foam for the 'disco' effect — use sparingly so it doesn't overwhelm flavor.

Serve immediately while the foam is fresh and the cocktail is chilled. Advise guests that the garnish contains egg (pasteurized recommended) to address allergy/safety concerns.