Maracuyá Sour – Passion Fruit Pisco Cocktail

This cocktail recipe is made with passion fruit, resulting in a more complex and
sweet flavor. Light and refreshing, the sweetness from the passion fruit pairs
well with the acidity and bitter taste of the lime juice. Easy to prepare and
goes great with many Peruvian dishes.

Servings: 2

Author:

Prep Time
20 minutes

Cook Time
15 minutes

Course:

Drinks

Cuisine:

peruvian

Keywords:

Pisco fruits

🧂 Ingredients

1 cup pisco

8 oz.
2 cups water
1 cup passion fruit

maracuyá pulp, 8 oz.
3 tbsp lime juice

1 oz.
½ cup simple syrup

4 oz.
2 egg whites

4 oz.
4 drops angostura bitters

optional
6 cubes Ice

to taste

Instructions

1 Place the water, along with the passion fruit pulp in a small saucepan. Cook it
over high heat until it has reduced a little more than half. In our case, it was
approximately 15 minutes. With cooking, the pulp is easily detached from the
seeds.
2 Then, strain the passion fruit cooking over a metal strainer. The seeds will
remain on top of the strainer. So, mash the seeds repeatedly with a spoon until
they have lost all their moisture and get a thick juice.
3 When you have the passion fruit juice, which should be approximately 6 oz, place
it in the blender glass, along with the lime, pisco, and syrup. Beat for thirty
seconds at maximum speed. Stop the blender.
4 Uncover the blender, add the egg whites and ice. To prevent a lot of foam from
forming, beat for a maximum of thirty seconds. Next, serve the maracuyá sour in
short, chilled glasses. Place two drops of angostura bitters in each glass and
stir. This is optional. You can decorate this cocktail with slices of lime, mint
leaves, and passion fruit seeds.