Vibrant Amazonian freshness defined by the exotic acidity of cocona and the elegant strength of pisco. It is the jungle in a glass: citrusy, cold, and finished with silky foam. A Peruvian sour with its own identity: direct, bright, and alive.
Wash the cocona, cut it into quarters, and remove hard seeds or very fibrous parts. Blend the pulp for 20 to 30 seconds, just until it breaks down and releases its tart juice.
Strain the blended cocona through a fine mesh, pressing gently to extract juice without forcing too much fiber through. You should get a tart, pale orange, clean base.
In the shaker, combine the cocona juice, Quebranta pisco, lime juice, gum syrup, and egg white. Shake without ice for 10 seconds to build the foam.
Turn what you find into an experience you can actually bring to your kitchen.
Add the ice and shake hard for 12 to 15 seconds, until the shaker is very cold on the outside and the sour feels fully integrated.
Strain into chilled glasses and finish with Angostura bitters if using. The foam should be fine, the drink cold, and the cocona clearly tart, not hidden under sugar.
