Ingredients
- 60 ml silver or blanco tequila
- 30 ml passionfruit juice (freshly squeezed if available, otherwise good-quality store-bought)
- 30 ml raspberry syrup (homemade or store-bought)
- 22.5 ml freshly squeezed lime juice
- 15 ml simple syrup (optional, adjust to taste if you prefer it sweeter)
- 1 egg white for a classic sour-style froth or 30 ml aquafaba as a vegan alternative
- Ice cubes, for shaking and chilling
- Fresh raspberries and lime wedges, for garnish
Method
- Before you get shaking, set yourself up for success. Juice your lime, prepare your raspberry syrup, and measure everything out. This way, you’re not scrambling mid-recipe (because chaos and cocktails don’t mix).
- In a cocktail shaker, combine tequila, passionfruit juice, raspberry syrup, lime juice, and your egg white (or aquafaba). Here comes the dry shake: shake vigorously without ice for about 15-20 seconds. Why? This emulsifies the egg white for maximum foaminess. Think of it as giving your drink a head start in the fluff department.
- Now, add ice to your shaker and shake again. This time, go all out for another 15-20 seconds. The goal here is to chill the drink and give it that silky-smooth texture. Bonus workout for your arms.
- Double-strain your cocktail into a chilled coupe or martini glass. Double-straining removes ice shards and gives you a velvety finish. Admire that gorgeous foam layer forming on top. You’ve earned this moment!
- Top your drink with a couple of fresh raspberries, a lime wedge, or even a passionfruit half if you’re feeling extra. A little grated lime zest or a sprinkle of edible flowers also takes it to the next level.
- Take a moment to appreciate your masterpiece. Then, take a sip. It’s tart, sweet, creamy, and utterly irresistible. Congratulations, you’ve just made a drink that’s as delicious as it is Instagrammable.