Blended · Rocks
GarnishLime slice and mint leaf
Blended · Rocks
Classic (Peru)
Maracuyá Sour cocktail recipe
What goes in it
- 2 oz
- 1.5 ozPassion fruit juice
House prep · Recipe below ↓
- 0.25 ozLime juice
Fresh juice · Recipe below ↓
- 1 ozSimple syrup (1:1)
House prep · Recipe below ↓
- 1 ozEgg white
- 1 dropAngostura bitters
Bottle · Angostura Bitters
Method · Blended
- 1Blend the pisco, passion fruit juice, lime and syrup on high for about thirty seconds.
- 2Add the egg white and a few ice cubes and blend briefly.
- 3Pour into a chilled short glass and dot with bitters.
- Glass
- Rocks
- Ice
- Neat
- Garnish
- Lime slice and mint leaf
Prep ahead
House prep
Passion Fruit Juice
- Yield
- About 6 oz
- Keeps
- 3 days
- Storage
- Refrigerated
Ingredients
- 1 cupPassion fruit pulp
- 2 cupsWater
Method
- 1Simmer the pulp in the water until reduced by a bit more than half, then strain, pressing the seeds to get all the thick juice.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
About the Maracuyá Sour
Maracuyá Sour is a sour made with pisco, passion fruit juice and lime juice.
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