Piccantino Sour Cocktail - Recipe by Ambra Farina

Ingredients

45mL rum
45mL Cointreau
30mL freshly squeezed lime juice
15mL aquafaba
15mL sugar syrup
4 dashes orange bitters
1/2 tsp chilli flakes
Salt to taste

Method

On a saucer, combine half salt and half chilli flakes. Wet a third of the glass with lime juice. Dip the wet part of the glass in the saucer.

Shake off excess of chilli and salt. Let the glass dry.

Combine the rum, Cointreau, lime juice, aquafaba, orange bitters and simple syrup in a cocktail shaker without ice.

Dry shake (shake without ice) for 10-15 seconds to emulsify the ingredients and create a frothy texture from the aquafaba.

Add ice to the shaker and shake vigorously for another 10-15 seconds to chill and combine the drink.

Double-strain the mixture into a chilled cocktail glass (to remove any ice shards and ensure a smooth finish).

Garnish:

To finish, lightly sprinkle chilli flakes on top of the cocktail, as shown in the image

Recipe provided by Funghi e Tartufo