Passion Fruit Gin Sour

It might be a bold claim, but I think this has to be my favourite cocktail ever! I love sour drinks, and am not keen on sickly sweet or seriously strong cocktails. My favourite used to be a pisco sour, which I still love – but good pisco can sadly be hard to come by. When you're out and about, most bartenders tend to use egg white to get the sherbety froth, too, which isn't vegan friendly.

Here, I use aquafaba – that magical liquid taken from cans of chickpeas, which can sometimes be used as an egg white substitute. It tastes exactly the same, and gives you a great frothy head!




Juice of 2 lemons

150ml gin

75ml sugar syrup

75ml aquafaba

Angostura bitters

4 passion fruit


  1. Half-fill a cocktail shaker with ice. Add the lemon juice, gin, sugar syrup and aquafaba.
  2. Remove the pulp from three of the passion fruit, and add to the shaker.
  3. Shake vigorously for a few minutes to get a good chill and froth.
  4. Strain into two glasses, add a few dashes of Angostura bitters, and garnish with a slice or half of passion fruit.

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