Sour Passion Recipe

Cocktail

1. 1

   Dry shake

   Add gin, passion fruit purée, fresh lemon juice, simple syrup and the egg white to a cocktail shaker (without ice). Seal and dry-shake vigorously for 15–20 seconds. This emulsifies the egg white and creates a frothy texture.

2. 2

   Wet shake

   Open the shaker, add a generous handful of ice (about 1 cup). Re-seal and shake hard for 12–15 seconds until the shaker is very cold to the touch and the mixture is well chilled.

3. 3

   Double strain & serve

   Double strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and passion fruit solids, creating a silky texture and smooth surface.

4. 4

   Finish & garnish

   Add two dashes of Angostura bitters on the foam. Using a toothpick or small skewer, gently swirl the bitters to create a simple decorative pattern if desired. Float half a fresh passion fruit in the glass (cut side up) or place a half-passsionfruit shell on the rim as garnish.

5. 5

   Notes & safety

   If you prefer not to use raw egg white, substitute 0.5 oz aquafaba (chickpea brine) for a similar foam. Always use fresh eggs from a trusted source and refrigerate promptly if not consuming immediately.