A bright, fizzy rim of foam. The perfume of passionfruit cutting through the tartness of raspberries. The warm, herbal backbone of tequila lingering on the tongue. The Raspberry Passionfruit Tequila Sour is a cocktail that sings: aromatic, slightly floral, and perfectly balanced between sweet and sour. With a cloud-like egg-white foam and jewel-toned color, it’s the kind of drink that makes any moment feel celebratory—the gentle exhale after a long workday, the clink of glasses at a summer rooftop, or the centerpiece at a small dinner party when you want to impress without fuss.
This cocktail works beautifully for warm-weather gatherings, bohemian brunches, romantic evenings, or any time you want a drink that’s both elegant and effortless. It’s quick to make, visually stunning, and versatile—ideal for bartenders at home who love a house-made fruit puree and a little theatrical dry shake.
At a Glance
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: 1 cocktail
- Difficulty Level: Easy–Intermediate (requires basic cocktail technique: dry shake + wet shake)
Nutrition Highlights
Estimated nutrition per serving (one cocktail). These values are approximate and rounded; estimates are based on ingredient composition from USDA FoodData Central and general alcohol calorie information from the CDC and other government resources.
- Calories: ~240 kcal
- Protein: ~3.6 g (egg white)
- Carbohydrates: ~25 g (of which sugars ~22 g)
- Fat: ~0.1 g
- Fiber: ~1–2 g (from fruit purees)
- Sodium: ~15–25 mg
Notes on the numbers:
- Alcohol is a significant contributor to the calorie total (tequila provides roughly 64 kcal per ounce). Fruit juices and simple syrup add the bulk of the carbohydrates and sugars. Values will vary with the exact sugar content of your passionfruit juice and the sweetness of your raspberry puree. For clinical dietary guidance, consult government resources like USDA FoodData Central and CDC advisories on alcohol calories.
Why You’ll Love It
This drink succeeds on multiple fronts:
- Flavor: The bright, tangy passionfruit cuts through the sweetness of raspberry and simple syrup; fresh lime juice adds zesty lift while tequila grounds the flavors with warmth.
- Texture: The egg-white foam creates a silky mouthfeel and a showy, drink-station-worthy presentation.
- Occasion: It’s showy enough for special occasions yet simple enough to prepare for an intimate night in. Make it for brunch, as a pre-dinner aperitif, or to start a summer evening with a colorful toast.
- Flexibility: Easy to scale for a pitcher (omit egg whites or use pasteurized egg whites/aquafaba) and simple to adapt to non-alcoholic or vegan needs.
How to Make Raspberry Passionfruit Tequila Sour
Ingredients
- 2 oz tequila (blanco recommended)
- 1 oz passionfruit juice (fresh or strained pulp)
- 1 oz raspberry puree (fresh raspberries blended and strained)
- 3/4 oz fresh lime juice (about 1 small lime)
- 1/2 oz simple syrup (1:1 sugar to water)
- 1 egg white (for foam) — use pasteurized egg white if preferred
- Ice
- Fresh raspberries and a lime wheel for garnish
Optional ingredients and substitutions:
- Vegan option: Replace egg white with 2 tbsp aquafaba (chickpea brine).
- Lower-sugar: Use 1/4 oz simple syrup or a sugar substitute (monk fruit syrup) to taste.
- Spirit swap: Use mezcal for a smoky twist.
- Non-alcoholic: Use non-alcoholic tequila substitute or 2 oz sparkling water + 1 oz white grape juice in place of tequila.
Method (step-by-step)
- Add tequila, passionfruit juice, raspberry puree, lime juice, simple syrup, and the egg white to a cocktail shaker (no ice).
- Dry shake vigorously (without ice) for about 15 seconds to emulsify and froth the egg white.
- Add ice to the shaker and shake again until well chilled (about 10–15 seconds).
- Double-strain the mixture into a chilled coupe or cocktail glass to remove raspberry seeds and ice shards.
- Garnish with 2–3 fresh raspberries and a lime wheel floated on the foam.
- Serve immediately and enjoy!
Practical tips:
- Dry shake first for maximum foam; the second shake with ice chills and aerates the cocktail.
- Double-straining produces a silky mouthfeel free of seeds.
- If using pasteurized egg whites or aquafaba, the foam will still be excellent—perfect for serving to guests who avoid raw eggs.
- Don’t over-dilute during the iced shake; shake just until chilled to preserve flavor intensity.
Best Pairings
- Small bites: Citrus-cured shrimp, goat-cheese crostini with honey, or tuna tartare.
- Cheese board: Fresh chèvre, manchego, and a few salty crackers to balance the sweetness.
- Sweet pairings: Shortbread or lemon bar—keeps the palate bright.
- Non-food pairings: Serve as a welcome cocktail at outdoor gatherings, rooftop parties, or tucked in beside a fruity dessert for an elegant finish.
- Presentation tip: Use a chilled coupe glass and a light dusting of powdered sugar or a tiny sliver of edible flower on the foam for a refined touch.
Storage Instructions
- Room temperature: Not recommended—do not leave cocktails with egg white or fresh fruit at room temperature for more than 1 hour.
- Refrigeration: Prepared cocktail (without ice) stored without the egg white can be refrigerated for up to 24–48 hours in an airtight container. Add fresh egg white or aquafaba and shake with ice before serving to restore foam.
- With egg white: Drink immediately. Cocktails containing raw egg white should not be stored; use pasteurized egg whites if you must prepare ahead and refrigerate briefly.
- Freezer: Not recommended. Freezing will change texture and separate the ingredients; fruit purees can be frozen for 1–3 months if stored in airtight containers.
Insider Secrets
- Use ripe passionfruit (wrinkled skin = fragrant, sweeter pulp) when available for the most intense aroma. If using bottled juice, choose one with no added sugar for better balance.
- For raspberry puree: Quickly blanch berries with a splash of lemon if they’re underripe, or macerate with a pinch of sugar for 10 minutes to draw out flavor, then puree and strain.
- Temperature matters: Chill your glass in the freezer for 5–10 minutes—cold glass preserves the foam and heightens refreshment.
- Egg-white safety: If safety is a concern, use pasteurized egg whites or aquafaba—both give great foam without raw-egg risk.
- Balance your sweet: Start with 1/2 oz simple syrup, then taste. Passionfruit can vary in tartness; adjust syrup in 1/4 oz increments until it sings.
Creative Twists
- Vegan & foam-forward: Replace egg white with 2 tbsp aquafaba and whip the same way for an airy, vegan foam.
- Frozen Passion-Raspberry Slush: Blend all ingredients except egg white with a cup of crushed ice for a summertime slush; omit egg white or top with whipped aquafaba.
- Mezcal Passion-Raspberry Sour: Swap tequila for mezcal (same measure) and garnish with a charred lime wheel for a smoky-sweet variant.
- Herbaceous version: Muddle a sprig of fresh basil or thyme with the raspberry before adding remaining ingredients for an aromatic herbal lift.
- Spiced simple syrup: Use a ginger or cardamom-infused simple syrup for warmth and complexity.
Frequently Asked Questions
Q: Can I make this cocktail without raw egg white?
A: Yes—use pasteurized liquid egg white or 2 tablespoons aquafaba as a vegan alternative. Both produce excellent foam.
Q: How can I make the raspberry puree smooth and seed-free?
A: Puree raspberries in a blender, then push the mixture through a fine mesh sieve using the back of a spoon to remove seeds. Double-strain the cocktail before serving for extra silkiness.
Q: Will bottled passionfruit juice work?
A: Absolutely. Choose 100% passionfruit or passionfruit puree with no added sugars so you can control sweetness with simple syrup.
Q: Can I batch this for a party?
A: You can pre-mix the tequila, juices, and syrup in a pitcher (omit egg whites). Keep chilled and add egg white or aquafaba to individual servings and shake before serving for fresh foam.
Q: How do I reduce the sugar without losing flavor?
A: Reduce the simple syrup to 1/4 oz and emphasize the freshness of lime juice. Try a natural monk-fruit sweetener liquid or a sugar-free cordial if needed.
Conclusion
If you love cocktails that look as good as they taste, the Raspberry Passionfruit Tequila Sour is a must-try—bright fruit, silky foam, and a spirit-forward backbone that elevates any occasion. Try the recipe, tweak it to your taste, then share a photo and tag your friends; this drink begs to be part of a celebration.
For inspiration and an alternate take on this cocktail, see the recipe notes at Moody Mixologist’s Raspberry Passion Fruit Tequila Sour and a travel-inspired version at Where Tiana Travels’ Raspberry Passionfruit Tequila Sour.
Print
Raspberry Passionfruit Tequila Sour
- Total Time: 5 minutes
- Yield: 1 cocktail 1x
- Diet: Vegan Option Available
Description
A bright, fizzy cocktail blending the tartness of raspberries with the floral notes of passionfruit and the warmth of tequila, topped with a cloud-like egg-white foam.
Ingredients
- 2 oz tequila (blanco recommended)
- 1 oz passionfruit juice (fresh or strained pulp)
- 1 oz raspberry puree (fresh raspberries blended and strained)
- 3/4 oz fresh lime juice (about 1 small lime)
- 1/2 oz simple syrup (1:1 sugar to water)
- 1 egg white (for foam)
- Ice
- Fresh raspberries and a lime wheel for garnish
Instructions
- Add tequila, passionfruit juice, raspberry puree, lime juice, simple syrup, and the egg white to a cocktail shaker (no ice).
- Dry shake vigorously (without ice) for about 15 seconds to emulsify and froth the egg white.
- Add ice to the shaker and shake again until well chilled (about 10–15 seconds).
- Double-strain the mixture into a chilled coupe or cocktail glass to remove raspberry seeds and ice shards.
- Garnish with 2–3 fresh raspberries and a lime wheel floated on the foam.
- Serve immediately and enjoy!
Notes
For a vegan option, replace egg white with 2 tbsp aquafaba. Adjust sweetness with simple syrup to taste, depending on the tartness of the fruit.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Cocktail
- Method: Shaking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 22g
- Sodium: 20mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3.6g
- Cholesterol: 0mg
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