La Parchita Recipe
Rum, house lime cordial, passionfruit puree. (Great with Papa’s Pilar Blonde Rum!)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
Prepare ingredients
If using fresh passionfruit, scoop pulp and strain lightly to remove excess seeds if you prefer a smoother texture — reserve some seeds for garnish if desired. If using egg white, separate and set aside.
Dry shake (if using egg white)
Combine rum, passionfruit purée, house lime cordial, simple syrup (if using), and egg white in a cocktail shaker. Seal and dry shake vigorously without ice for 15–20 seconds to build a frothy texture.
Shake with ice
Add a generous handful of ice to the shaker (about 1 cup). Shake vigorously for 10–15 seconds until the outside of the shaker becomes cold and well-chilled.
Strain
Double-strain the cocktail into a chilled coupe or rocks glass filled with fresh ice (use a fine mesh strainer if you want to remove small fruit pulp/ice shards). If you prefer a 'straight up' presentation, strain into a chilled coupe without ice.
Garnish & Serve
Float half a passionfruit (scooped) on top of the drink or spoon a small amount of reserved passionfruit seeds onto the foam or surface. Add a lime wheel or wedge on the rim.
Serve immediately with a short stirring stick. Suggest pairing: Papa’s Pilar Blonde Rum for a bright, balanced expression.