Peruvian Maracuyá Sour Recipe

There is a drink that is the flag of our celebrations and of our entire country. This is the rich pisco sour, which has a large number of variants in its recipe. That is why today we bring you the preparation of the Passion Fruit Pisco Sour; with which we will enjoy a delicious different touch to our popular cocktail. Do you want to learn how to prepare it? Let’s do it!

How to Prepare Maracuyá Sour

This delicious recipe for the Passion Fruit Cocktail with Pisco is characterized by its exquisite, and even aphrodisiac, passion fruit flavor. That is why this sweet liqueur is ideal for any type of celebration.

🔪 Prep Time	10 minutes
🍲 Cook Time	0 minutes
⏲️ Total Time	10 minutes
🍽️ Servings	2 servings
🔥 Calories	320 calories

Ingredients Maracuyá Sour

• 6 oz pisco
• 2 oz passion fruit juice
• 3 oz syrup
• 2 clear
• 8 ice cubes
• 6 drops of Angostura bitters

Method

1. How to prepare the Passion Fruit Sour? Very simple! Blend the six ounces of pisco, the two ounces of passion fruit juice, the 3 ounces of simple syrup, the two egg whites and the eight ice cubes for six to eight seconds. Another way it can be done is by incorporating the ingredients into a cocktail shaker, and shaking for approximately 10 minutes.
2. Serve in glasses and decorate with the drops of Angostura bitters. That’s how easy it is to prepare this delicious, tropical and refreshing drink.

Now that we know how to make Maracuyá Sour; we leave you these 3 tips so that the final result of this refreshing drink is even better.

Tips and tricks

• The preparation is much better if instead of incorporating the traditional pisco, we add alcoholic pisco.
• If you want to obtain a good passion fruit juice, the best option is to blend the pulp without adding water and then strain it.
• It is considered a requirement to leave the glasses in the refrigerator and take them out to serve, because in this way our delicious cocktail will be kept fresh until the end.

Additional information

There are three somewhat different theories about the history of the Pisco Sour and its variations. However, the most approved or accepted is the one attributed to Victor Morris the creation of our divine national pisco. The story tells that Morris prepared and offered this cocktail for the first time, which years later would become National Heritage, in his bar named morrisbar, drawing inspiration from Whisky Sour.

From then until today, there is no document that proves the original recipe to anyone in the entire history of the recipe. For this reason, a popular dilemma arises as to whether the recipe of yesteryear is similar to the one used today or not. We cannot ignore, of course, the rest of the theories. In one of them, its creation is attributed to the workers of the aforementioned “Morris Bar” or “Bar Morris” and not to its owner.

In this latest version of the story, Peruvian bartenders such as Alfonso Bregoye, Graciano Cabrera and Alberto Mezarina are mentioned. Although this is also widely accepted, there is a third possibility, which tells us about the original recipe belonging to Victor Morris. Although it is similar to the first, he explains that the recipe evolved for at least 15-20 years until the one we know today.

It is for this reason that, according to this theory, the current recipe is credited to the bartender Mario Bruijet, who later worked in the Hotel Maury . Shortly thereafter, major hotels in the capital, such as the Hotel Bolivar, the Hotel Maury , among others; they tried to make cocktails similar to the original recipe. Some of them achieved their goal, as the Morris bartenders were in charge of working on them at the closing of this bar.