Maracuyá Sour
A vibrant and seductive twist on Peru's national cocktail, the Pisco Sour, showcasing the rich biodiversity of the Amazonian region through its use of passion fruit.
18%
ABV
hard
Difficulty
coupe
Glass
Flavor Profile
History & Heritage
“The Maracuyá Sour is a modern classic from Peru, a vibrant twist on the traditional Pisco Sour. It rose to prominence in the latter half of the 20th century in Lima's bar scene, as bartenders began to incorporate the country's rich biodiversity into their cocktails. The use of maracuyá (passion fruit) was a natural and inspired evolution, creating a drink that is both uniquely Peruvian and internationally beloved.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
3 oz
0.8 oz
1 oz
1 oz
3 dashes
Method
Technique transforms ingredients into something extraordinary.
Chill a coupe or rocks glass.
In a cocktail shaker, combine the Pisco, passion fruit purée, lime juice, simple syrup, and egg white.
Dry shake vigorously without ice for 15-20 seconds.
Add a generous amount of ice to the shaker and shake again for 10-15 seconds.
Double-strain into the chilled glass.
Garnish with a few drops of Angostura bitters.
Glassware
Served in a chilled coupe or rocks glass
Garnish
A few drops of Angostura bitters artfully swirled into the foam
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Master's Tips
Professional insights to elevate your craft
A 'dry shake' (shaking without ice first) is crucial for emulsifying the egg white and creating a rich, velvety foam.
Use a high-quality Peruvian Pisco (Acholado or Quebranta) to provide the authentic grape-brandy base.
Fresh, unsweetened passion fruit purée will provide the best, most vibrant flavor.
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Maracuyá Sour.
Spicy Maracuyá Sour
The addition of a few slices of muddled jalapeño or a chili-infused simple syrup creates a tantalizing sweet and spicy variation.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Pisco Sour
Peru's frothy national cocktail blending grape brandy, lime, sugar, and egg white with a bitters finale.
Chilcano
Peruvian highball—pisco, lime, and ginger ale over ice with a dash of bitters for a bright, snappy refresher.
Planter's Punch
Dark rum punch with citrus and spice—the Caribbean's signature party drink.