Glass:

Photographed in a Retro Coupe

Ingredients:

[edit]

2 oz	Cachaça
1⁄2 oz	Lime juice (freshly squeezed)
1⁄4 oz	Lemon juice (freshly squeezed)
1⁄2 oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
2⁄3 oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
6 drop	Bob's Ginseng Bitters optional
3 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s

Prepare:

1. Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.
2. Prepare garnish of aromatic bitters.

How to make:

3. SHAKE all ingredients with ice and strain back into shaker.
4. DRY SHAKE (without ice) to emulsify.
5. FINE STRAIN into chilled glass.

Garnish:

6. DRIP aromatic bitters onto cocktail and bull through the foamy head with a cocktail stick.

Allergens:

Recipe contains the following allergens:

• Egg white (pasteurised) - Eggs

Strength & taste guide:

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Alcohol content:

• 1.3 standard drinks
• 15.02% alc./vol. (30.05° proof)
• 17.7 grams of pure alcohol

• More Aperitivo/aperitif cocktails
• More Sours (citrus) cocktails
• More Summer cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.