Raspberry Passionfruit Tequila Sour

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Raspberry Passionfruit Tequila Sour cocktail with vibrant garnishes.
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Raspberry Passionfruit Tequila Sour

Intro
Close your eyes and imagine the first sip: a bright, tangy hit of passionfruit that wakes your palate, followed by the warm, peppery snap of blanco tequila, then a velvet foam—silky and citrus-washed—from the shaken egg white. Fresh raspberries perfume the rim with a whisper of sweet-tart perfume; lime zest on top gives a zippy finish that lingers. The aroma is tropical and citrusy, the texture is frothy and smooth, and each mouthful balances sweet, tart, and boozy in an uplifting, celebratory way.

This Raspberry Passionfruit Tequila Sour is perfect for long, sunlit brunches, lively dinner parties, rooftop sunsets, or any moment when you want a cocktail that looks as festive as it tastes. It’s a showstopper for gatherings because it makes an impression but is fast to make. Swap the egg white for aquafaba and it becomes an inclusive, vegan-friendly treat—ideal for modern entertaining.

At a Glance

  • Prep Time: 5 minutes (plus syrup cooling time if making homemade raspberry syrup)
  • Cook Time: 5 minutes (if making syrup)
  • Total Time: 10–20 minutes (depending on syrup)
  • Servings: 1 cocktail
  • Difficulty Level: Easy–Intermediate (shaking technique required)

Nutritional Breakdown
All nutrition numbers are estimates using typical ingredient values from USDA FoodData Central and guidance on alcohol from the CDC and are intended for general information only.

Estimated per serving (with egg white; without optional simple syrup)

  • Calories: ~230 kcal
  • Protein: ~3.6 g
  • Carbohydrates: ~22 g
    • Sugars: ~20 g
  • Fat: ~0 g
  • Dietary Fiber: ~0.5 g
  • Sodium: negligible
  • Alcohol: ~18.7 g pure ethanol (~1.3 US standard drinks; CDC defines a standard drink as ~14 g pure alcohol)

Notes:

  • Most calories come from the tequila and the raspberry syrup (sugar). Substituting a low-calorie sweetener or reducing raspberry syrup will lower the calorie and sugar count.
  • Egg white contributes the modest protein listed; aquafaba will reduce protein slightly but is lower in calories.
  • These are approximate values—individual brands and homemade syrups will change totals.

Why You’ll Love It
This cocktail combines the exotic perfume of passionfruit, the bright berry sweetness of raspberry, and the familiar warmth of tequila, making it both adventurous and approachable. It’s ideal if you want:

  • A crowd-pleasing, photogenic cocktail for parties or celebrations.
  • A balanced drink that’s not overly sweet—tart lime cuts through sugar.
  • Flexibility: make it vegan with aquafaba, or scale up for pitchers when hosting.
  • A sensory experience: vibrant color, floral aroma, frothy mouthfeel, and a crisp finish.

How to Make Raspberry Passionfruit Tequila Sour

Ingredients

  • 2 oz tequila (silver or blanco)
  • 1 oz passionfruit juice
  • 1 oz raspberry syrup (store-bought or homemade; recipe below)
  • 3/4 oz freshly squeezed lime juice
  • 1/2 oz simple syrup (optional, to taste)
  • 1 egg white (or 1 oz aquafaba for vegan option)
  • Ice (for shaking)
  • Fresh raspberries and lime wedges (for garnish)

Optional ingredient and substitutions

  • Use aquafaba (1 oz) instead of egg white for a vegan alternative.
  • Swap blanco tequila for reposado for a richer, oaky note.
  • Use store-bought pure passionfruit juice or pulp diluted with a touch of water.
  • For lower sugar, reduce raspberry syrup or use a sugar substitute designed for cocktails.

Homemade Raspberry Syrup (if making):

  • 1/2 cup raspberries
  • 1/2 cup granulated sugar
  • 1/2 cup water
    Simmer raspberries, sugar, and water until slightly thickened. Strain through a fine-mesh sieve, press solids gently, and cool.

Step-by-step Instructions

  1. Juice your lime and measure all liquids: tequila, passionfruit juice, raspberry syrup, and optional simple syrup.
  2. If making raspberry syrup at home: combine 1/2 cup raspberries, 1/2 cup sugar, and 1/2 cup water in a small saucepan. Simmer 5–7 minutes until slightly thickened. Strain and cool completely before using.
  3. In a cocktail shaker (dry), add tequila, passionfruit juice, raspberry syrup, lime juice, and the egg white (or aquafaba).
  4. Dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and create froth.
  5. Add a generous handful of ice to the shaker, then shake again hard for another 15–20 seconds to chill and dilute.
  6. Double-strain into a chilled coupe or martini glass using a fine-mesh strainer to remove ice shards and pulp—this ensures a silky finish.
  7. Garnish with fresh raspberries, a lime wedge, or a little grated lime zest.
  8. Sip and savor. Cheers!

Practical tips

  • Dry shaking first is crucial for a stable foam; don’t skip it.
  • Use fresh lime juice—bottled lime lacks brightness.
  • If the foam isn’t forming, try shaking more vigorously during the dry shake or use aquafaba as it’s more forgiving.
  • Double-straining improves texture and mouthfeel.
  • Avoid over-squeezing the raspberry syrup solids when straining; bitter seeds can affect flavor.

Best Pairings

  • Serve alongside light tapas like grilled shrimp skewers or spicy ceviche—citrus and fruit cocktails pair well with seafood.
  • Cheese board option: fresh goat cheese, Manchego, or queso fresco complement the tart-sweet profile.
  • Small bites: avocado crostini, smoked salmon canapés, or prosciutto-wrapped melon.
  • Dessert pairing: lemon tart or panna cotta—keeps the citrus-fruit theme consistent.
  • Non-alcoholic option for guests: a sparkling passionfruit-raspberry soda or a lime-ginger mocktail.

Storage Instructions

  • Room temperature: Best consumed immediately. Do not store mixed cocktail at room temperature; foam and texture will degrade rapidly.
  • Refrigeration: If you must store components, keep homemade raspberry syrup in a sealed jar in the refrigerator for up to 7–10 days. Pre-mixed cocktail (without ice) can be refrigerated for up to 24 hours, but egg-white foam won’t hold; shake again before serving.
  • Freezer: Not recommended for the finished cocktail. You can freeze passionfruit pulp in an airtight container for up to 3 months.

Pro Tips & Tricks

  • Egg white safety: Use pasteurized egg whites if you’re concerned about raw egg. Aquafaba (chickpea brine) produces a similar foam and is vegan-friendly.
  • Balance: Taste before serving—if it’s too tart, add a touch more raspberry syrup or simple syrup; too sweet, brighten with a few drops of lime.
  • Chill everything: A cold glass and well-chilled shaker produce the best foam and mouthfeel.
  • Glassware: A coupe or martini glass showcases the foam and color; for a rustic twist, serve in a rocks glass over a large ice cube.
  • Garnish finesse: A light grating of lime zest over the foam adds aromatic oils that lift each sip.

Creative Twists

  • Frozen Raspberry Passionfruit Margarita: Blend all ingredients (omit egg white) with 1 cup of ice for a slushy party option; rim glasses with sugar or tajín.
  • Spicy Passionfruit Sour: Muddle a thin slice of jalapeño in the shaker before adding other ingredients for a gentle heat that complements the fruit.
  • Smoky Reposado Variation: Use reposado tequila or mezcal for a smoky, complex version—reduce raspberry syrup slightly to let the spirit shine.
  • Low-sugar version: Use a sugar-free raspberry syrup and skip the optional simple syrup; consider fresh stevia or monk fruit-based syrup to taste.

Recipe Q&A
Q: Can I use bottled passionfruit juice or should I use fresh pulp?
A: Bottled passionfruit juice is convenient and consistent; fresh pulp is more aromatic and texturally interesting. Use what’s available—adjust sweetness to taste.

Q: Is it safe to use raw egg white in cocktails?
A: Many bartenders use raw egg white for texture. If you’re concerned, use pasteurized egg whites or aquafaba (1 oz) for a vegan, safe alternative.

Q: How do I fix a cocktail that’s too frothy or too thin?
A: Too frothy—gently stir once to settle foam. Too thin—dry shake longer to build foam, or add a touch more egg white/aquafaba and re-shake.

Q: Can I batch this for a party?
A: Yes—multiply ingredients but omit ice and egg whites when storing; add egg whites/aquafaba and shake individually (or use a milk frother to aerate) just before serving.

Q: How long will homemade raspberry syrup keep?
A: Refrigerated in a sealed jar, about 7–10 days. For longer storage, freeze in ice cube trays and thaw as needed.

Conclusion

If you’re seeking a cocktail that’s bright, sophisticated, and endlessly adaptable, the Raspberry Passionfruit Tequila Sour delivers—perfect for celebrations, brunches, or a bold weeknight treat. Try the recipe, experiment with a spice or smoky spirit, and share your photos and notes with fellow cocktail lovers. For a different take and another bartender’s method, check out this Raspberry Passion Fruit Tequila Sour recipe on Moody Mixologist and compare with the Raspberry Passionfruit Tequila Sour as presented by Where Tiana Travels.

Read more: Raspberry Passion Fruit Tequila Sour – Moody Mixologist, Raspberry Passionfruit Tequila Sour | Where Tiana Travels.

Enjoy, experiment, and cheers to delicious discoveries—please drink responsibly.

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Raspberry Passionfruit Tequila Sour

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  • Author: ollierecipegmail-com
  • Total Time: 10 minutes
  • Yield: 1 cocktail 1x
  • Diet: Vegan option available
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Description

A bright and tangy cocktail featuring passionfruit, tequila, and a silky foam made from egg white, garnished with fresh raspberries.

Ingredients

Scale
  • 2 oz tequila (silver or blanco)
  • 1 oz passionfruit juice
  • 1 oz raspberry syrup (store-bought or homemade)
  • 3/4 oz freshly squeezed lime juice
  • 1/2 oz simple syrup (optional, to taste)
  • 1 egg white (or 1 oz aquafaba for vegan option)
  • Ice (for shaking)
  • Fresh raspberries and lime wedges (for garnish)

Instructions

  1. Juice your lime and measure all liquids: tequila, passionfruit juice, raspberry syrup, and optional simple syrup.
  2. If making raspberry syrup at home: combine 1/2 cup raspberries, 1/2 cup sugar, and 1/2 cup water in a small saucepan. Simmer 5–7 minutes until slightly thickened. Strain and cool completely before using.
  3. In a cocktail shaker (dry), add tequila, passionfruit juice, raspberry syrup, lime juice, and the egg white (or aquafaba).
  4. Dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and create froth.
  5. Add a generous handful of ice to the shaker, then shake again hard for another 15–20 seconds to chill and dilute.
  6. Double-strain into a chilled coupe or martini glass using a fine-mesh strainer to remove ice shards and pulp.
  7. Garnish with fresh raspberries, a lime wedge, or grated lime zest.
  8. Sip and savor. Cheers!

Notes

Use pasteurized egg whites for safety. Adjust sweetness by modifying syrup amounts. Use fresh lime juice for the best flavor.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Cocktail
  • Method: Shaking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cocktail
  • Calories: 230
  • Sugar: 20g
  • Sodium: 5mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0.5g
  • Protein: 3.6g
  • Cholesterol: 0mg

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