If you’ve been fortunate enough to travel to Maui—and savvy enough to book a reservation at the Monkeypod Kitchen—chances are you’ve experienced the restaurant’s epic Mai Tai recipe with their signature lilikoi foam. That frothy goodness was the inspiration for our latest Mixed Messages cocktail, the Passion Fruit Sour. Don’t be scared of the egg white inclusion—that’s how you get that good foam!
Passion Fruit Sour
- 2 oz. pisco
- 1 oz. lime juice
- 1 oz. passion fruit honey mixture (see recipe below)
- 1 egg, separated
To make your passion fruit honey mixture, cut open your passion fruit, scrape the insides into a strainer, and press the flesh through until you get about ½ cup of juice. Then combine equal parts juice and honey until you get a sweet, syrupy mixture.
In a cocktail shaker, add pisco, lime juice and your freshly created passion fruit honey mixture. Then crack an egg and separate the whites from the yolk, adding the whites to the shaker. “Dry shake” without ice to create a foam, then add ice and shake again. Strain into a glass and garnish with a dash of bitters. Mahalo!