Paul Kushner
The Passion Fruit Bourbon Sour adds a tropical twist to a timeless favorite. Bold bourbon meets the tart sweetness of passion fruit, balanced with lime and softened by a silky egg white foam. Finished with aromatic bitters, it’s both rich and refreshing in one glass.
This post may include affiliate links; for details, see our disclosure policy
Tasting Notes
The Passion Fruit Bourbon Sour is tart, smooth, and layered with a hint of spice. Bourbon provides warmth and a caramel backbone, while lime juice brings a bright acidity that keeps the drink lively. Passion fruit syrup adds a tropical tang that lifts the profile without making it overly sweet. The egg white contributes a silky texture and creates a foamy top that carries the bitters’ aroma. Three dashes of Angostura bitters on the foam add aromatic spice and balance. It’s a bold yet refreshing cocktail with structure, texture, and complexity in every sip.
Equipment and Glassware
To make the Passion Fruit Bourbon Sour, you’ll need a cocktail shaker (preferably with a separate strainer), jigger, citrus press, and a fine mesh strainer. Use a coupe or Nick and Nora glass for presentation, allowing the foamy top and bitters garnish to shine. A two-part shake, dry first (no ice), then wet, helps fully emulsify the egg white and create that signature creamy foam. A bar spoon or dropper is helpful for decorating the foam with bitters. Chill the glass in advance to keep the drink cool without diluting its texture.
Ingredients
- 2 oz bourbon
- 1 oz passion fruit syrup
- 1 oz lime juice
- 1 egg white
- 3 dashes Angostura bitters
Instructions
- Add bourbon, passion fruit syrup, lime juice, and egg white to a shaker (no ice).
- Dry shake vigorously to emulsify the egg white.
- Add ice to the shaker and shake again until well chilled.
- Strain into a coupe glass.
- Top with 3 dashes of Angostura bitters.
Pro Tips
- Use fresh lime juice for the best balance and brightness
- Dry shake thoroughly to fully aerate the egg white
- Double strain to achieve a smooth, uniform texture
- Store passion fruit syrup in the fridge to preserve flavor
- Use a dropper for precise bitters placement on the foam
- Chill the glass to help the foam set and hold its shape
- Crack the egg into a separate dish to avoid shell pieces
- Try splitting the citrus with lemon for a softer acid profile
When to Serve
The Passion Fruit Bourbon Sour is well-suited for dinner parties, cocktail hours, or seasonal menus that highlight both bold and refreshing flavors. It’s an ideal fall-to-spring drink, when the richness of whiskey and the brightness of passion fruit feel especially welcome. The texture and garnish make it a great conversation piece, perfect for slower-paced occasions where drinks are served with care. It also works well as a signature cocktail or menu special when you want something a little different from a classic sour, yet familiar enough for bourbon fans to enjoy.
Which Liquor Brands to Choose
- Bourbon: Woodford Reserve, Elijah Craig, Four Roses Small Batch
- Passion Fruit Syrup: Monin, Giffard, Liber & Co. Tropical Passion Fruit
- Lime Juice: Fresh-squeezed, Lakewood Organic, Nellie & Joe’s Key West
- Bitters: Angostura Aromatic Bitters (classic and essential)
Similar Cocktails
Ingredients
- 2 oz bourbon
- 1 oz passion fruit syrup
- 1 oz lime juice
- 1 egg white
- 3 dashes Angostura bitters
Instructions
- Add bourbon, passion fruit syrup, lime juice, and egg white to a shaker (no ice).
- Dry shake vigorously to emulsify the egg white.
- Add ice to the shaker and shake again until well chilled.
- Strain into a coupe glass.
- Top with 3 dashes of Angostura bitters.
Notes
Pro Tips
- Dry shaking first helps the egg white foam up properly, don’t skip it.
- Fresh lime juice offers the best balance for the sweetness of passion fruit syrup.
- For a stronger fruit note, try using a passion fruit puree blended with simple syrup.
