Pistachio Sour

Ingredienser

Gin: 1.25 oz

Crema Alpina Pistachio: 0.50 oz

Lemon juice: 0.50 oz

Simple syrup: 0–0.15 oz (optional)

Egg Beaters egg whites: 0.75 oz

Fremgangsmåte

Shaker Technique (Very Important Here)

1. Dry shake (no ice)

Add everything to the shaker without ice.

Shake hard for 15–20 seconds

This:

Fully emulsifies the egg white

Integrates the cream liqueur

Prevents separation or curdling

2. Add ice & shake again

Add ice and shake 10–12 seconds until very cold.

Very small pinch of salt

3. Double strain (optional)

Double strain into:

Coupe glass (best), or

Nick & Nora

Notater

(If You Want It Extra Plush)

Add ¼ oz St-Agrestis amaro and:

Drop gin to 1.0 oz

Skip simple syrup

Keep lemon at 0.45 oz

The amaro adds perceived sweetness and depth without sugar.