This refreshing and delicious Passion Fruit Rum Cocktail is a taste of the tropics! Fresh passion fruit and mango liqueur pair perfectly with white rum in this tasty drink. Also called a Passion Fruit Mango Sour, this is one to whip up when you're in the mood for a tangy and satisfying sip.
This is a great summer drink, and you can choose whether or not you want to have the foam top from the addition of egg whites. I love them because it makes the drink have a really creamy mouth feel, but it's great either way!
If you're looking for some more passion fruit recipes, try out the amazing Passion Fruit Spritz, which uses Chinola liqueur instead of fresh fruit. For something with more mango flavor, try the Mango Mai Tai!
What makes cocktails foamy?
When you see a foam layer 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. I actually use pasteurized carton egg whites instead of fresh, and they work great!
Here are some tips for using pasteurized egg whites in cocktails:
- 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.
Besides egg whites, you can also use a vegan option. You can use aquafaba, which is the juice from a can of chick peas. Or, use a store bought foamer, like Fee Foam.
Making the Cocktail
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 Mango Liqueur here.
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!
I garnished this by floating a piece of passion fruit on top of the drink. It's great because you'll get such a fresh scent with each sip!
If you don't have fresh fruit, you can garnish it with a slice of lime or a piece of lime peel.
When you're shaking, in order to get a really good foam, you'll have to shake for quite a while! Do your dry shake (without ice) for at least a minute. Your wet shake should still be only 15-20 shakes, to chill and dilute everything. Cheers!
Passionfruit Mango Sour
- Scoop out the passionfruit pulp into a cocktail shaker.½ fresh passionfruit
- Add the rum, mango liqueur, lime juice, simple syrup and egg whites.1½ oz white rum, ¾ oz mango liqueur, 1 oz lime juice, ½ oz simple syrup, ¾ oz egg whites
- Shake with ice, then strain back into the shaker and discard the ice.
- Shake again without ice.
- Strain into a coupe glass and float the other half of the passionfruit as a garnish.