Passionfruit Mango Sour

For my money, the passionfruit is the caviar of fruits. (OK, I know about caviar limes, but bear with me here.) What looks like a tiny, shriveled little pod will punch you in the face with its tangy, yet somehow also rich and creamy, flavor. And it's the star of the show in this Passionfruit Mango Sour.

Egg Whites

I have a little aside here about egg whites in cocktails. When you see cool foam on top of a cocktail like this one, it's usually the result of shaking the cocktail with egg whites.

Fresh egg whites are controversial due to the risk of salmonella. Since I'm making these cocktails for personal use, I actually use carton egg whites. They're pasteurized, and in my experience, you can get just as nice of a foam as from fresh eggs. Just a couple things to note, though:

• Always make sure the only ingredient in the carton you are buying is 100% egg whites
• Before you measure out the egg whites, shake them up in the carton first to distribute the egg proteins
• You will need to shake it up longer than you would if you were using fresh whites
• Acidity and a sweetener both need to be present in your drink to get a stable foam.

Building the Cocktail

OK, back to the drink! Since I was able to get my hands on a ripe, fresh passionfruit, I just scooped out the inside pulp and used that directly in the drink.

If you can't get a fresh one, passionfruit pulp or puree is available to purchase, and it works really well too. Just keep in mind that pretty much all pulp, puree, etc. has some added sugar, so you may need to reduce the amount of simple syrup you use.

You'll need white rum for the main spirit, and we'll also add a mango kick with some mango liqueur. I used J.F. Haden's, but any liqueur that you like will work. (Not sponsored, I just happened to have it!)

Since this is a sour, you'll need some fresh lime juice and simple syrup, as well as the egg whites.

Wet Shake/Dry Shake

To get the foam you're after, you'll have to shake this drink twice after it's all in the shaker. Many bartenders will shake it without ice first (dry shake), then add ice for the second shake. I prefer to shake with the ice first, then without.

It's really up to you, and you should be able to get a nice foam either way!

Garnish

I'm not going to lie, this passionfruit sunk down below the foam really quickly! I had to fish it out for more photos 🙂 If you are having the same issue but really want this look, you can prop it up on a small piece of ice, or maybe a piece of fresh mango.

This might actually be my favorite drink ever, or at least in my top 5! Did you give it a try? Let me know in the comments below if you feel the same way!

📖 Recipe