Pineapple & Yuzu Meringue Sour

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Pineapple & Yuzu Meringue Sour ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Yuzu Liqueur	50 ml	5 cl	1.7 oz	6.7 parts
Pineapple rum	10 ml	1 cl	0.3 oz	1.3 parts
Pineapple Juice	30 ml	3 cl	1 oz	4 parts
Coconut Water	22.5 ml	2.3 cl	0.8 oz	3 parts
Lemon Juice	10 ml	1 cl	0.3 oz	1.3 parts
Rich Simple Syrup	7.5 ml	0.8 cl	0.3 oz	1 part
Egg White	7.5 ml	0.8 cl	0.3 oz	1 part
Mint	1 piece	—	—	—

Garnish: Exactly one tiny mint sprig tip centered on the foam

1. 01

   Pre-chill one clear coupe and select exactly one tiny fresh mint sprig tip for the garnish.

2. 02

   Measure 50 ml yuzu liqueur, 10 ml pineapple rum, 30 ml chilled pineapple juice, 22.5 ml chilled coconut water, 10 ml fresh lemon juice, 7.5 ml rich simple syrup, and 7.5 ml pasteurized egg white into a shaker.

3. 03

   Add solid cold ice, seal firmly, and shake hard for 10–12 seconds until very cold.

4. 04

   Strain the mixture back into the empty shaker and discard the spent ice.

5. 05

   Dry-shake vigorously without ice until the drink is evenly emulsified, then fine-strain into the chilled coupe.

6. 06

   Set the single tiny mint sprig tip at the center of the foam and serve without fruit or another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.