Picasso Sour
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Picasso Sour
Serve in a Coupe glass
| 1 1⁄2 oz | BarSol Mosto Verde Italia Pisco |
| 1⁄2 oz | Cointreau triple sec liqueur |
| 5⁄6 oz | Lemon juice (freshly squeezed) |
| 2⁄3 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
| 1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 4 dash | La Fée Parisienne absinthe |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of spray Angostura Bitters through stencil or drip a few drops on surface foam..
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
We were struck by the photograph that accompanied the recipe sent to us by this cocktail's creator. The photo was of the cocktail at Burj Al Arab in Dubai, where it is served with a tiny wooden artist's colour palate alongside a 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 155 calories
Alcohol content:
- 1.3 standard drinks
- 16.23% alc./vol. (16.23° proof)
- 18.9 grams of pure alcohol
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.
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