Maracuya Sour
Peru's beloved passion fruit twist on the classic Pisco Sour, with silky egg white foam, bright tropical juice, and drops of Angostura bitters on top.
- 2 ozpisco
- 1 ozpassion fruit juice
- ¾ ozfresh lime juice
- ½ ozsimple syrup
- 1 wholeegg white
- 3 dropangostura bitters
- 1Combine pisco, passion fruit juice, lime juice, simple syrup, and egg white in a cocktail shaker without ice.
- 2Seal the shaker and dry shake vigorously for 15 seconds to fully emulsify the egg white into a foam.
- 3Add a generous scoop of ice to the shaker and shake again for 15 seconds until well chilled.
- 4Double strain through a fine-mesh strainer into a chilled coupe glass.
- 5Carefully drop 3 drops of Angostura bitters onto the surface of the foam. Use a toothpick to swirl them into a decorative pattern if desired. Serve immediately.
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A passion fruit variation on the Pisco Sour that became a cornerstone of Lima's cocktail culture, the Maracuya Sour was first introduced at Bar Huaringas in Lima by bartender Rosario Alcorta Dulanto. The drink spread rapidly across Peru as maracuya, the local passion fruit, proved a natural partner for pisco's floral and grape-derived character. Both the fruit and the spirit originate in the warm valleys of South America, making the combination feel inevitable. Today the Maracuya Sour is one of the most widely ordered cocktails in Peruvian bars and restaurants, beloved for its bright color, aromatic foam, and tropical sweetness.
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