Passion Fruit Pisco Sour

The Passion Fruit Pisco Sour takes the classic Peruvian cocktail and gives it a tropical twist. Pisco lays down a smooth, floral base, while passion fruit syrup adds bold, tangy sweetness. Lemon juice brings balance, and the egg white gives the drink its signature creamy foam. A few drops of Angostura bitters on top add a touch of spice and aroma. It’s bright, silky, and full of flavor great for happy hour or when you’re craving something a little different but still familiar.

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Tasting Notes

This Passion Fruit Pisco Sour cocktail is smooth, tart, and tropical with just a little bite. The pisco gives it a floral and slightly earthy base. The passion fruit syrup brings in bright, tangy sweetness, while the lemon juice cuts through with a crisp, citrusy edge. The egg white adds a silky, foamy texture on top, making it soft and creamy to sip. A few drops of bitters on the foam give it a light spice on the nose. It’s well-balanced and refreshing, with a tropical lean but a classic feel.

Equipment and Glassware

To make this drink, you’ll need a cocktail shaker (a two-part one is best), a jigger, and a strainer. A fine mesh strainer is helpful for a smooth finish, especially when using egg white. A citrus squeezer makes prep easier if you’re using fresh lemons. Serve it in a coupe or Nick and Nora glass for the right shape and size. A dropper or dash bottle helps place bitters neatly on the foam for a clean look. Make sure your shaker seals well dry shaking egg white takes a good, tight seal.

Ingredients

• 2 oz pisco
• 1 oz passion fruit syrup
• 0.75 oz lemon juice
• 1 egg white
• Angostura bitters (3–4 drops)

Instructions

• Add pisco, passion fruit syrup, lemon juice, and egg white to a shaker (no ice yet).
• Dry shake for 15 seconds to build the foam.
• Add ice and shake again for another 10–15 seconds until chilled.
• Strain into a chilled coupe glass.
• Add a few drops of bitters on top of the foam.

Pro Tips

• Dry shake first to get a good foam layer.
• Use fresh lemon juice for better flavor.
• Passion fruit syrup should be sweet-tart, not just sweet.
• Strain through a fine mesh for a smoother finish.
• Chill your glass ahead of time.
• Don’t skip the bitters it adds aroma and contrast.
• Use room-temp egg white it froths more easily.
• Shake hard on both shakes to combine fully.

When to Serve

This Passion Fruit Pisco Sour cocktail works well for spring and summer nights or whenever you’re looking for something with a little twist. It’s a fun one to serve at cocktail hour, small gatherings, or date nights. Its bright flavor and smooth texture make it a crowd-pleaser even for folks who don’t usually go for egg-white drinks. Because it looks a little fancy with the foam and bitters, it’s also great for when you want something simple but polished.

Which Liquor Brands to Choose

Pisco:

• Barsol Quebranta (soft and smooth)
• Macchu Pisco (floral and dry)
• Capel Pisco (budget-friendly)

Passion Fruit Syrup:

• Monin Passion Fruit Syrup
• Liber & Co. Tropical Passionfruit Syrup
• Make your own with purée + sugar

Bitters:

• Angostura Aromatic Bitters (standard choice)

Similar Cocktails

• Gin Violette
• Aperol Negroni Sour
• Apricot Bourbon Sour
• Pineapple Bourbon Honey Sour
• Mango and Papaya Swizzle