A tart and sweet cocktail with a strong pisco kick, this drink might soon become your favorite summer tipple.
My very first cocktail was a sour. I was in college and had just had my 21st birthday, so a few friends and I drove into town to hit up a local pub. I wanted something special and memorable for my very first tipple, but I knew next to nothing about the world of cocktails or spirits. Even beer was a mystery to me. I’m not sure where I remembered or picked up the name, but the only thing I could think of when the bartender approached me was to ask for a Whiskey Sour. And I remember it well, watching the barkeep pour in premade sour mix from a packet along with some whiskey. I enjoyed it, but it wasn’t until years later that I had a proper sour, not made with a prepackaged mix, but with fresh ingredients. And egg white, which blew my mind.
With sours, you start with a base spirit, followed by a sour element (usually citrus juice) and a sweetener. For this recipe today, we will be making ours with pisco, then adding lime juice for the sour element, along with some simple syrup. But the drink we’re making isn’t just a traditional Pisco Sour, it’s the Maracuyá Sour, also known as the Passion Fruit Sour. Adding passion fruit makes for an amazing combination of both sweet and tart flavors, providing an extra layer of tang and bite to your cocktail.
What is the best alcohol to use to make a Maracuyá Sour?
Why pisco, of course! Hailing from Peru, as well as neighboring Chile, this imported spirit is offered by a number of brands. There are a few different styles of pisco. For example, a puro pisco is usually made from one grape variety, while an acholado is made from two or more. Play around with your sour by trying different varieties of this spirit to find the flavor that you like best.
Ingredients
- 2 ounces pisco
- 1 1/2 ounces passion fruit juice
- 1/2 ounce lime juice
- 1/2 ounce simple syrup
- 1 egg white approximately 1 ounce
- 2 drops Angostura bitters to garnish, optional
Instructions
- In a cocktail shaker, add the pisco, passion fruit juice, lime juice, simple syrup, and egg white.
- Secure the lid and shake for about 15 seconds without ice.
- Add ice to the shaker and shake again until well chilled, about 30 seconds.
- Strain the mixture into a chilled glass and top with a couple of drops of bitters.
Nutrition
What type of glassware and garnish are used?
A chilled rocks glass is a nice, traditional way of serving up your sour. A coupe glass will fill in nicely as well, if you’re feeling a little sophisticated. Sprinkle a few drops of bitters on top of the froth for a little bite as you sip.
What’s the best way to get passion fruit juice?
There are plenty of easy recipes online you can find that mix passion fruit purée and water for homemade juice. But the easiest way, and what we use in our recipe, is to buy passion fruit juice concentrate from your local grocery store. There are a few well-known brands that sell this product, so it shouldn’t be an issue finding any.
Similar cocktails to the Maracuyá Sour
If you’re new to pisco or are interested in exploring different sour-styled cocktails, Twist & Toast has what you’re looking for. Your evenings will never be boring when you try out some of these mixed drinks below:
- New York Sour – Red wine and whiskey dance together in this Big Apple-inspired cocktail.
- Paloma Sour – The sweet, tart Paloma gets in on the sour action in this delicious and refreshing drink.
- Pisco Punch – Discover the joys of the Peruvian spirit with this sweet and sour concoction.
- Whiskey Sour – Get your evening started with this classic, classy, sour, and frothy cocktail.
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