Vibrant Amazonian acidity shaped by the sharp freshness of camu camu and the noble strength of pisco. A rainforest-spirited take on the Peruvian sour: citrusy, cold, and finished with a fine foam. Refreshing, energetic, and uniquely bright.
Measure the pisco, camu camu juice, gum syrup, and egg white into the shaker. Use fresh, clean egg white; if you prefer to avoid raw egg, this is not the step for blind improvising.
Close the shaker without ice and shake hard for 10 seconds, until the mixture looks foamy. This dry shake builds texture; without it, the sour falls flat.
Add the ice, close again, and shake for 12 to 15 seconds, until the shaker feels very cold outside. Do not overdo it: we want chill and foam, not a watered-down cocktail.
Strain the sour and serve immediately. Finish each glass with
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