Maracuya Sour


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Introduction to the Maracuya Sour

The Maracuya Sour is a tantalizing cocktail that promises a journey to the exotic landscapes of South America with every sip. Its unique blend of Pisco and passion fruit delivers a refreshing twist on the beloved Pisco Sour. This drink is perfect for those looking to explore bold, tangy flavors in their cocktail repertoire.

With its vibrant color and frothy texture, the Maracuya Sour is as visually appealing as it is delicious. The cocktail’s balance of sweet and tart notes makes it a versatile choice for various occasions. Whether you’re hosting a summer party or simply unwinding after a long day, this drink is sure to impress.

Join us as we delve into the world of the Maracuya Sour, from its rich history to the intricate details of its preparation. Discover the secrets to crafting this exquisite cocktail and learn how to elevate it to new heights.

Key Facts About the Maracuya Sour

  • Alcohol Content: Approximately 22% ABV
  • Calories: Approximately 200 kcal
  • Carbohydrates: Approximately 20g
  • Preferred Glass: Rocks or old-fashioned glass
  • Typical Garnish: Angostura bitters

Interesting Facts about the Maracuya Sour

The Maracuya Sour is not just a drink; it’s a celebration of South American culture. The use of Pisco, a grape brandy produced in the winemaking regions of Peru and Chile, pays homage to the spirit’s storied past. The addition of maracuya, also known as passion fruit, introduces a layer of exotic flavor that’s both invigorating and irresistible.

Despite its creamy appearance, the Maracuya Sour is dairy-free. The frothy texture is achieved through the masterful shaking of egg whites, a technique that mixologists have perfected over the years. This cocktail is a testament to the art of mixology, where every ingredient is carefully balanced to create a harmonious blend.

Maracuya Sour Cocktail

Tasting Notes for the Maracuya Sour

The Maracuya Sour is a symphony of flavors that dance on the palate. The initial tangy burst from the passion fruit syrup is mellowed by the smooth, floral notes of Pisco. A hint of lime juice adds a citrusy zing, while the simple syrup provides a subtle sweetness that ties everything together.

This cocktail is a hit among those who appreciate a balance between sweet and sour. It’s particularly suited for warm weather gatherings or as a palate cleanser between courses during a meal. The Maracuya Sour’s complexity makes it a conversation starter, perfect for social events and cocktail parties.

Whether you’re a seasoned cocktail enthusiast or new to the world of mixology, the Maracuya Sour offers an experience that’s both familiar and exotic. Its versatility and broad appeal make it a must-try for anyone looking to expand their cocktail horizons.

History of the Maracuya Sour

The Maracuya Sour’s roots can be traced back to the early 20th century, when the Pisco Sour first gained popularity. The original Pisco Sour, a blend of Pisco, lime juice, syrup, and egg white, was created in the bars of Lima, Peru. It quickly became a staple in South American cocktail culture.

As the Pisco Sour’s fame spread, bartenders began experimenting with local ingredients to put their own twist on the classic. The introduction of maracuya was a natural evolution, given the fruit’s abundance and popularity in the region. The Maracuya Sour emerged as a vibrant variant that honored the original while showcasing the rich biodiversity of South America.

Today, the Maracuya Sour stands as a testament to the creativity and innovation of South American mixologists. It has found its way into the hearts of cocktail lovers worldwide, celebrated for its unique flavor profile and its connection to the continent’s rich cocktail heritage.

Maracuya Sour Ingredients

  • Pisco (2 oz / 60 ml): The base spirit, Pisco, provides a robust and aromatic foundation for the cocktail.
  • Fresh lime juice (1 oz / 30 ml): Adds a bright, citrusy tang that complements the sweetness of the other ingredients.
  • Maracuya syrup (1 oz / 30 ml): The star of the show, this syrup infuses the drink with the exotic essence of passion fruit.
  • Simple syrup (1/2 oz / 15 ml): Offers a touch of sweetness to balance the sour elements.
  • Egg white: Creates the signature frothy texture and smooth mouthfeel.
  • Ice cubes: Chills the drink and contributes to the dilution for a perfect balance.
  • Angostura bitters: Used as a garnish, these bitters add complexity and a hint of spice.

Did you know?

The Maracuya Sour is not only a feast for the taste buds but also for the eyes. The cocktail’s vibrant hue and frothy top make it a visually stunning addition to any occasion.

Preparing Maracuya Sour

Maracuya Sour Method

The creation of a Maracuya Sour is an art form that requires precision and care. Begin by chilling your rocks or old-fashioned glass to ensure the cocktail stays cold. In a cocktail shaker, combine the Pisco, lime juice, maracuya syrup, simple syrup, and egg white. This mixture forms the base of your cocktail.

Next, fill the shaker halfway with ice cubes and shake vigorously for about 15 seconds. This not only chills the mixture but also emulsifies the egg white, creating the cocktail’s characteristic froth. Strain the mixture into your chilled glass, leaving the ice behind.

Finish by garnishing with a few dashes of Angostura bitters. For an extra touch of elegance, use a toothpick to swirl the bitters into a decorative pattern on the foam. The result is a beautifully crafted Maracuya Sour that’s ready to be enjoyed.

Serving Suggestion for the Maracuya Sour

The Maracuya Sour is traditionally served in a rocks or old-fashioned glass, which allows the drink’s aromas to concentrate and enhances the sipping experience. The wide brim also showcases the frothy top, making it an integral part of the presentation.

Garnishing with Angostura bitters not only adds depth to the flavor but also creates an attractive visual contrast against the pale yellow of the cocktail. A few drops on the foam, followed by a gentle stir, can turn your Maracuya Sour into a work of art.

Elevating the Maracuya Sour

  • Use Fresh Ingredients: Opt for fresh lime juice and homemade maracuya syrup to ensure the brightest flavors.
  • Perfect the Shake: A vigorous shake is key to achieving the right texture. Practice to find the ideal duration and intensity.
  • Experiment with Bitters: While Angostura is traditional, exploring other bitters can introduce new dimensions to the cocktail.

For those looking to truly elevate their Maracuya Sour, consider using a premium Pisco with a distinct flavor profile. The choice of Pisco can significantly influence the overall taste of the cocktail.

Additionally, playing with the ratio of sweet to sour can tailor the drink to personal preference. Some may enjoy a sweeter cocktail, while others might prefer a sharper tang. Finding the perfect balance is part of the joy of mixology.

Maracuya Sour Cocktail

Substitutions and Alternatives for the Maracuya Sour

If maracuya syrup is unavailable, a homemade puree from fresh passion fruit can be a suitable substitute. Simply scoop out the pulp and seeds, blend, and strain to achieve a similar flavor profile.

For those who prefer a non-alcoholic version, a quality grape juice can replace Pisco. This creates a mocktail that retains the essence of the original while being accessible to all.

Similar cocktails that share the spirit of the Maracuya Sour include the classic Pisco Sour and the Whiskey Sour. These drinks also balance sweet and sour components, with the latter offering a whiskey-based alternative.

Add a Twist to the Maracuya Sour

Introducing new elements to the Maracuya Sour can result in exciting variations. Consider adding a splash of club soda for a fizzy twist that lightens the drink. Alternatively, infusing the Pisco with herbs like basil or mint can add a refreshing herbal note.

For a spicier take, muddle a slice of jalapeño in the shaker before adding the other ingredients. The heat from the pepper will add a kick that contrasts beautifully with the cocktail’s sweetness.

Another twist could involve replacing the simple syrup with honey or agave nectar. These natural sweeteners bring their own unique flavors and can complement the passion fruit’s tropical notes.

Preferred Liquors for the Maracuya Sour

When crafting a Maracuya Sour, the choice of Pisco is paramount. Brands like Pisco Portón or Barsol offer high-quality options that are well-regarded in the mixology community. These Piscos provide a clean, aromatic base that elevates the cocktail.

For those seeking an authentic experience, selecting a Pisco from Peru or Chile, where the spirit originates, can add a layer of tradition to the drink. Each brand and variety of Pisco brings its own character, so experimenting with different options can be a rewarding endeavor.

Ultimately, the best Pisco for a Maracuya Sour is one that aligns with your taste preferences. Whether you prefer a smooth, subtle flavor or a more robust profile, there’s a Pisco out there that’s perfect for your cocktail.

Similar Cocktails to the Maracuya Sour

If the Maracuya Sour has piqued your interest, you might also enjoy exploring other cocktails with a similar vibe. The Caipirinha, Brazil’s national cocktail, features cachaça, lime, and sugar for a simple yet satisfying drink.

The Daiquiri, a classic Cuban cocktail, also plays with the balance of rum, lime juice, and sugar. Its simplicity and refreshing taste make it a perennial favorite.

For a tropical twist, the Mai Tai combines rum, lime, and almond syrup with a splash of orange liqueur. This Polynesian-inspired cocktail is another excellent choice for those who love the Maracuya Sour’s fruity notes.

Food Pairings to Go with the Maracuya Sour

The Maracuya Sour’s vibrant flavors pair well with a variety of foods. Classic Latin American dishes like ceviche or empanadas complement the cocktail’s tangy profile. The acidity of the drink cuts through the richness of the food, creating a balanced dining experience.

For a more adventurous pairing, try serving the Maracuya Sour with spicy Asian cuisine. The sweetness of the cocktail can help temper the heat of dishes like Thai curry or Szechuan stir-fry.

On the lighter side, a fresh arugula salad with goat cheese and nuts would be a delightful accompaniment. The peppery greens and creamy cheese are a perfect match for the Maracuya Sour’s complex flavors.

Maracuya Sour FAQs

Can I make a Maracuya Sour without egg white? Yes, you can omit the egg white if you prefer. The cocktail will be less frothy but still delicious.

Is there a vegan alternative to egg white? Absolutely. Aquafaba, the liquid from canned chickpeas, can be used as a plant-based substitute for egg whites to create the froth.

How can I make maracuya syrup at home? Combine equal parts sugar and water in a saucepan, add fresh maracuya pulp, and simmer until the sugar dissolves. Strain the mixture and let it cool before using.

What if I can’t find Pisco? While Pisco is ideal, you can use a neutral grape brandy or even vodka as a substitute. The flavor profile will change, but the cocktail will still be enjoyable.

How do I store leftover maracuya syrup? Keep it in an airtight container in the refrigerator. It should last for up to two weeks.

Maracuya Sour_001

Maracuya Sour

The Maracuya Sour is a vibrant and tangy cocktail that features the exotic flavor of passion fruit. It's a twist on the classic Pisco Sour, originating from South America, and incorporates the sweet and tart notes of maracuya, or passion fruit, to create a refreshing and visually appealing drink.
Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Total Time 5 minutes
Course Cocktail
Cuisine South American
Servings 1 cocktail
Calories 200 kcal


  • Cocktail shaker
  • Jigger
  • Strainer
  • rocks or old-fashioned glass


  • 2 oz Pisco
  • 1 oz fresh lime juice
  • 1 oz maracuya (passion fruit) syrup
  • 1/2 oz simple syrup
  • 1 egg white
  • Ice cubes
  • Angostura bitters for garnish


  • In a cocktail shaker, combine the Pisco, lime juice, maracuya syrup, simple syrup, and egg white.
  • Add ice to the shaker to fill it halfway, then shake vigorously for about 15 seconds to chill the mixture and create a frothy texture from the egg white.
  • Strain the mixture into a chilled rocks or old-fashioned glass, discarding the ice.
  • Top with a few dashes of Angostura bitters.
  • Gently stir the bitters into the foam to create an attractive design, if desired.


The egg white in this cocktail is not cooked, which may not be suitable for those with certain health conditions, pregnant women, or those with compromised immune systems. Pasteurized egg whites can be used as a safer alternative.
Keyword Citrus, Cocktail, Egg White, Exotic, Maracuya Sour, Passion Fruit, Pisco, Refreshing, Sour, Sweet, Tangy, Tart

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