Garnish:
Spray Angostura Bitters through stencil or drip a few drops on surface foam.
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 1/2 fl oz | BarSol Mosto Verde Italia Pisco |
| 1/2 fl oz | Triple sec liqueur (40% alc./vol.) |
| 5/6 fl oz | Lemon juice (freshly squeezed) |
| 2/3 fl oz | Pasteurised egg white (or aquafaba) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 4 dash | La Fée Parisienne absinthe |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white (or aquafaba) is potentially hazardous to those with allergy or intolerance.
Review:
We were struck by the photograph that accompanied the recipe sent to us by this cocktail’s creator. The photo depicted the drink's presentation at Burj Al Arab in Dubai where it is served with a tiny wooden artist’s colour palate alongside micro easel holding a print of Picasso’s Portrait of The Absinthe Drinker.
The cocktail itself is an artistic citrus-led riff on a Pisco Sour, but the original presentation amounts to true cocktail artistry.
History:
Adapted from a recipe created in 2016 by Sean Halse at Gold On 27, Burj Al Arab, Dubai. Sean says, “The drink was designed to show the artistic side of the modern bartender.” (His original recipe called for 40ml Lapostelle Pisco and 10ml 1:1 sugar syrup.)
Nutrition:
One serving of Picasso Sour contains 180 calories.
Alcohol content:
- 1.5 standard drinks
- 17.8% alc./vol. (35.6° proof)
- 20.7 grams of pure alcohol
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