Picasso Sour
Ingredients
- 1 1⁄2 oz BarSol Mosto Verde Italia Pisco
- 1⁄2 oz Cointreau triple sec liqueur
- 5⁄6 oz Lemon juice
- 2⁄3 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
- 1⁄3 oz Sugar syrup 'rich'
- 4 dash La Fée Parisienne absinthe
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of spray Angostura Bitters through stencil or drip a few drops on surface foam..
Method:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Nutrition:
One serving of Picasso Sour contains 155 calories
Allergens:
Recipe contains the following allergens:
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.)
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.
