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
Scale
- 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