Peppered Passion Sour Recipe

Prepare infusion

Lightly crush the black peppercorns and pink peppercorns with a mortar and pestle or the flat side of a knife to release oils. Place crushed peppercorns into a clean, airtight jar.

Pour 12 oz pisco over the crushed peppercorns, seal the jar, and shake once. Let the mixture steep at room temperature for 6–12 hours for a bright, upfront pepper note, or 24 hours for a deeper, spicier character. Taste after 6 hours to monitor intensity.

When the desired pepper intensity is reached, strain the pisco through a fine mesh strainer lined with cheesecloth or a coffee filter into a clean bottle. Discard pepper solids. Label and refrigerate the infused pisco; it will keep well for several weeks.

If using fresh passion fruit: scoop pulp and seeds into a fine-mesh sieve set over a bowl. Press with a spoon to extract 1 oz purée. Discard spent husk. If using bottled passion fruit purée, measure directly.

Chill a coupe or rocks glass by filling with ice and setting aside.

Dry shake (if using egg white)

In a cocktail shaker, combine 2 oz pepper-infused pisco, 1 oz passion fruit purée, 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 0.5 oz egg white (if using). Seal and shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Wet shake

Open the shaker, add 1 cup ice, seal and shake hard for 12–15 seconds until the shaker feels very cold. If not using egg white, combine all liquid ingredients with ice and shake 12–15 seconds.

Dump ice from chilled serving glass. Double-strain the cocktail into the glass using both the shaker strainer and a fine mesh strainer to remove ice shards and any passion fruit solids (if you prefer a smooth texture).

Garnish with a half passion fruit placed on the rim or floated, a tiny pinch of freshly cracked black pepper over the foam, and 2 dashes of aromatic bitters on top of the foam. If desired, use a toothpick to swirl the bitters into a decorative pattern.

Serve immediately. Advise drinkers that the pepper aroma will be present on the first sip and will mellow as the cocktail warms slightly.