Maracuya Sour Recipe

Cocktail

1. 1

   Prepare passion fruit

   If using whole passion fruits, cut one in half and scoop out the pulp and seeds until you have approximately 1 oz (about 2 tablespoons). If using bottled pulp, measure 1 oz.

2. 2

   Dry shake

   In a cocktail shaker, combine the pisco, passion fruit pulp, fresh lime juice, simple syrup, and the egg white. Do NOT add ice yet. Seal the shaker and shake vigorously for 15–20 seconds to emulsify and build a silky froth.

3. 3

   Wet shake

   Open the shaker, add the 6 ice cubes, reseal, and shake hard for another 10–15 seconds until the outside of the shaker is very cold (this chills and dilutes the cocktail).

4. 4

   Double strain and serve

   Double-strain the cocktail into a chilled coupe or rocks glass over 4 ice cubes (or serve neat in a chilled coupe if preferred). Double straining (using a fine mesh strainer plus the shaker strainer) removes larger passion fruit seeds and ice shards, yielding a smooth drink with a glossy foam on top.

5. 5

   Finish and garnish

   On the foam surface, add 3 dashes of Angostura bitters. Use a toothpick or small skewer to gently drag through the dashes to create a simple decorative pattern if desired. Garnish the glass with half a passion fruit shell or a lime wheel on the rim.

6. 6

   Serve

   Present immediately while the foam is fresh and aromatic. Advise guests to stir lightly if they prefer more passion fruit seeds mixed into the drink.