Maracuyá Sour

Ingredients

Instructions

1. 1

   Chill 2 coupe or small sour glasses if possible. Measure the pisco, passion fruit pulp or puree, fresh lime juice, simple syrup, and egg white into a cocktail shaker without ice. A dry shake first helps the egg white build a stable, silky foam.

2. 2

   Seal the shaker and shake hard for 10 to 15 seconds until the mixture looks frothy. Add the ice cubes, then shake again for 15 to 20 seconds, until the shaker feels very cold. Proper chilling gives the drink a dense foam and balanced texture.

3. 3

   Double-strain the cocktail evenly into the chilled glasses to catch ice shards and passion fruit seeds or fibers, leaving a smooth surface of foam. Let the drinks sit for about 30 seconds so the foam settles slightly.

4. 4

   Finish each glass with 2 dashes of Angostura bitters on top of the foam. Serve immediately.

Nutrition per serving

Notes

• •If using very tart unsweetened passion fruit puree, add an extra 5 to 10 ml simple syrup to taste.
• •For the best foam, use very fresh egg white and shake vigorously.
• •Pasteurized egg white can be used for a lower food-safety risk, though the foam may be slightly less plush.
• •Serve with salted nuts, cancha, or light appetizers before a meal.

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