Paul Kushner
The Maracuyá Sour is a vibrant and exotic twist on the classic Pisco Sour, bringing the tropical intensity of passion fruit to this velvety, citrus-forward cocktail. Pisco forms the bold and aromatic base, while lime juice adds a bright, zesty punch that balances beautifully with the sweet, tangy richness of passion fruit syrup. A touch of simple syrup smooths out the tartness, and egg white creates a luxuriously silky foam that gives the drink its signature texture. Finished with a few dashes of Angostura bitters on top of the froth, the Maracuyá Sour is elegant, refreshing, and perfect for warm evenings or as a standout signature drink at any gathering.
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Tasting Notes
The Maracuyá Sour is a tropical take on the beloved Pisco Sour, marrying the bold, floral notes of passion fruit (maracuyá) with the bright acidity of lime and the silky texture of egg white. Pisco provides a smooth, aromatic base, while passion fruit syrup brings exotic sweetness and tang. A dash of simple syrup balances the citrus, and the egg white creates a luscious, foamy top. Garnished with aromatic Angostura bitters, this cocktail is fruity, tart, and refined with a velvety finish—perfect for sipping slowly and savoring the interplay between tropical brightness and classic cocktail elegance.
Equipment and Glassware
To prepare the Maracuyá Sour, you’ll need a cocktail shaker for a two-step shake: first a dry shake (no ice) to emulsify the egg white, followed by a wet shake (with ice) to chill and dilute. Use a jigger for precise measurements and a fine mesh strainer to achieve a smooth, frothy finish. Serve in a Nick and Nora, coupette, or old-fashioned glass, depending on your style. For garnish, have Angostura bitters and a dropper or skewer ready to create decorative patterns on the foam.
Ingredients
- 2 oz pisco
- 1 oz lime juice
- 1 oz passion fruit syrup
- ½ oz simple syrup
- 2 drops Angostura bitters
- 1 egg white
- passion fruit slice, for garnish
Instructions
- Dry Shake: In a shaker (without ice), add pisco, lime juice, passion fruit syrup, simple syrup, and egg white. Shake vigorously to build foam.
- Wet Shake: Add ice to the shaker and shake again until well chilled.
- Strain: Double strain into a chilled coupe or cocktail glass.
- Garnish: Add a few drops of Angostura bitters on the foam and use a toothpick to swirl a decorative pattern or passion fruit slice.
Pro Tips
- Use a good-quality Pisco Quebranta or Acholado for smooth, nuanced flavor.
- Shake the egg white mixture vigorously during the dry shake to ensure a thick, stable foam.
- Chill your glassware before serving for a crisp finish. For a tarter drink, reduce the simple syrup slightly.
- If your passion fruit syrup is already sweet, you can omit or adjust the simple syrup accordingly.
- Use fresh egg whites (or pasteurized if preferred), and garnish immediately after pouring to set the bitters before the foam settles.
When to Serve
The Maracuyá Sour is perfect for elegant dinner parties, tropical-themed gatherings, or cocktail hours where you want to impress with something bold and refined. Its lush flavor and silky texture make it ideal for spring and summer occasions, but it’s versatile enough to enjoy year-round. Serve it as a signature drink or a lively aperitif—it’s both refreshing and indulgent, appealing to sour lovers and tropical cocktail fans alike.
Which Liquor Brands to Choose
- For an authentic and smooth finish, use Pisco brands like Barsol, Caravedo, or Macchu Pisco.
- Choose high-quality passion fruit syrup from brands like Monin, Giffard, or Liber & Co., or make your own with passion fruit pulp and sugar.
- Use fresh lime juice for the most vibrant acidity, and Angostura bitters for their signature spice and aroma on the foam.
- For a professional-grade garnish, use a bitters dropper or a cocktail art stencil for an Instagram-worthy finish.
Similar Cocktails
Equipment
- Fine mesh strainer (optional)
Ingredients
- 2 oz pisco
- 1 oz lime juice
- 1 oz passion fruit syrup
- ½ oz simple syrup
- 1 egg white
- 2 drops Angostura bitters
- Passion fruit slice for garnish
Instructions
- Dry Shake: In a shaker (without ice), add pisco, lime juice, passion fruit syrup, simple syrup, and egg white. Shake vigorously to build foam.
- Wet Shake: Add ice to the shaker and shake again until well chilled.
- Strain: Double strain into a chilled coupe or cocktail glass.
- Garnish: Add a few drops of Angostura bitters on the foam and use a toothpick to swirl a decorative pattern or passion fruit slice.
Notes
Pro Tips
- Use pasteurized egg whites for convenience and safety.
- Shake hard during the dry shake to maximize foam.
- Adjust simple syrup based on the sweetness of your passion fruit syrup.
