Maracuya Sour
(courtesy of Jake Spero, bar manager, PlumpJack Café and Squaw Valley Inn in Olympic Valley. Serves 1)
2 ounces pisco
¼ ounce egg white
½ ounce passion fruit purée (recipe to follow)
¾ ounce lime juice
¾ ounce gum syrup, or simple syrup if gum arabic is not available (recipe to follow)
Dash of Angostura Bitters
Lime wedge for garnish
Shake first without ice to froth egg whites, then add ice and shake again. Strain into cocktail glass without ice. Garnish with lime wedge and three small drops Angostura Bitters on top of foam.
For passion fruit purée: Slice 6 fresh passion fruits and scoop out fruit inside. Put into blender with 2 cups water and ½ cup sugar. Blend well and strain. Makes about 3 cups.
For gum syrup: Combine 1½ cups sugar, 1 cup water, and ½ cup gum arabic. Stir over low heat until it dissolves and thickens into syrup. Strain.
