Add <quantity>40<unit>ml</unit></quantity> of gin to a cocktail shaker

Add <quantity>40<unit>ml</unit></quantity> of butia pulp and <quantity>20<unit>ml</unit></quantity> of lime juice

Add <quantity>10<unit>ml</unit></quantity> of almond syrup and <quantity>20<unit>ml</unit></quantity> of pasteurized egg white

Add <quantity>1<unit>cup</unit></quantity> of ice cubes and shake vigorously until the shaker feels frozen

Double strain the cocktail into a cocktail shaker

Dispose of the ice

Shake for 30s until frothy

Strain the cocktail into a chilled coupe glass

Grate puxuri to taste over the top of the cocktail. The butia sour is ready

Enjoy!