Maracuyá Sour

Maracuyá Sour is a silky, citrusy cocktail with fragrant passion fruit layered over floral pisco and fresh lime. Its creamy foam and aromatic bitters give it the elegant look and texture of a classic bar sour, while the maracuyá brings a vibrant tropical lift.

Safety Warning

This recipe contains raw egg white, which may pose a risk of foodborne illness, especially for pregnant people, young children, older adults, and anyone immunocompromised. Use pasteurized egg white if needed and keep all ingredients cold.

Nutrition · per serving

186kcal

1.8gProtein

13.6gCarbs

0.1gFat

0.8gFiber

2 servings

Ingredients

7 items

Base del cóctel

pisco120 ml

passion fruit pulp or puree90 ml

fresh lime juice30 ml

simple syrup30 ml

egg white30 ml

ice cubes200 g

Acabado

Angostura bitters4 dashes

Tips

•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.

Steps

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.
120 ml pisco90 ml passion fruit pulp or puree30 ml fresh lime juice30 ml simple syrup30 ml egg white
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.
200 g ice cubes
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
Finish each glass with 2 dashes of Angostura bitters on top of the foam. Serve immediately.
4 dashes Angostura bitters

Origin & History

The Pisco Sour is one of Peru's most iconic cocktails, developed in Lima in the early 20th century and built around the national spirit, pisco. Maracuyá Sour is a popular variation that adds tropical passion fruit, a flavor widely loved across Peru for its bright acidity and aroma.

peruvian cocktail pisco passion-fruit classic beginner shaken

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Steps

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.

120 ml pisco90 ml passion fruit pulp or puree30 ml fresh lime juice30 ml simple syrup30 ml egg white

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.

200 g ice cubes

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.

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

4 dashes Angostura bitters