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Maracuya Sour

A variation of the Pisco Sour - Passionfruit is known as maracuyá in Peru. For summer the Peruvians love the addition of passionfruit – not only because it tastes great but it also delivers a real sense of flavour, colour, vibrancy and tropical feel of Peru.


- 60ml Pucara Pisco Quebranta
- 60ml passionfruit puree
- 30ml Sugar syrup
- 1 egg white
- Amargo Chuncho bitters


1. Add all ingredients to your boston glass
2. Dry shake all ingredients with the egg white so it combines easier
3. Fill boston glass with ice
4. Add remaining ingredients and shake for 10-15 seconds
5. Strain into a chilled champagne coupe
6. Garnish with half a passionfruit on top

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