Maracuyá Sour Cocktail (Passionfruit Pisco Sour)

Pisco Sour cocktail standing on a table with Peruvian tablecloth

peffan / Getty Images

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 servings
Yield: 4 cocktails
Nutrition Facts (per serving)
273 Calories
1g Fat
53g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 273
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 47mg 16%
Sodium 23mg 1%
Total Carbohydrate 53g 19%
Dietary Fiber 0g 0%
Total Sugars 52g
Protein 2g
Vitamin C 5mg 26%
Calcium 12mg 1%
Iron 0mg 2%
Potassium 71mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's hard to improve on the beloved pisco sour—the national cocktail of both Peru and Chile that is made of pisco brandy, simple syrup, lime juice, egg white, and a few dashes of bitters—but this version comes pretty darn close. A Maracuya sour replaces the bitters with passion fruit juice, making for a fruitier cocktail with tropical flavors.

What makes this cocktail truly South American is the pisco, a grape brandy from Chile and Peru that is available in four types. If you can't find pisco, you can substitute rum or brandy. The Maracuya tastes best if you use fresh ​passion fruit juice or frozen pulp; the drink is still good when made with bottled juice, but the tart passion fruit flavor will be less intense. The other ingredients are simple syrup, fresh lime juice, and an egg white. If you are not familiar with adding a raw egg white to cocktails, it is used to create a velvety texture and pleasant mouthfeel; when shaken or blended with the rest of the ingredients, the egg white adds a creaminess and thickness to the drink and a nice foamy head. Although there is very little risk of salmonella, if you don't feel comfortable consuming raw egg, or are vegan, you can use the liquid from a can of chickpeas, called aquafaba.

The Maracuya is made in a blender, creating a frothy consistency and icy texture. Feel free to garnish this tasty and refreshing cocktail with a slice of lime.


  • 1 cup sugar

  • 1/2 cup water

  • 1/2 cup pisco

  • 1/4 cup fresh, frozen, or bottled passion fruit juice

  • 2 tablespoons freshly squeezed lime juice, from 1 lime

  • 1 large egg white

  • 10 large ice cubes, or about 1 cup crushed ice

Steps to Make It

  1. Gather the ingredients.

  2. To make the simple syrup, put the sugar and water in a pot and bring to a boil. Boil for 2 minutes, remove from the heat, and set aside to cool.

  3. Measure the pisco into a blender. Add the passion fruit juice and lime juice.

  4. Add the simple syrup, egg white, and ice cubes.

  5. Blend until the mixture is frothy and the ice is completely crushed and blended.

  6. Serve immediately in small tumblers.

  7. Enjoy.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk for foodborne illness.


  • To extract the juice from a passion fruit, slice it in half and spoon out the pulp. Warm the pulp in the microwave or on the stovetop (almost to a boil) until it thins and then strain out the seeds. Let cool before using.
  • Some bottled passion fruit juices have a lot of added sugar, so if using, you may need to decrease the amount of simple syrup to compensate.