Passion fruit is absolutely iconic in the fruit world: tart and sweet, with one of the most intense tropical fruit flavors out there. It’s no wonder it’s a classic addition to cocktails of all styles. In this sour, passion fruit pairs with the vanilla and floral notes of Basil Hayden’s Kentucky Straight Bourbon, while the addition of egg white creates a dreamy almost meringue-like foam and velvety texture. —Max Rappaport
Add all the ingredients to a cocktail shaker. Dry shake the ingredients vigorously, without ice, for 10 seconds to incorporate the egg white and aerate the cocktail.
Fill the cocktail shaker with ice, cover, and shake vigorously for an additional 10 seconds—or until the sides of the shaker are frosty and cold.
Fine-strain into a cocktail coupe. Using a dropper, add a few dashes of bitters to the top of the cocktail. With a toothpick, thin skewer, or cake-tester, draw a line through the bitters to create a design, if you like.
For the passion fruit syrup:
Combine equal parts fresh passion fruit pulp (strained through a fine mesh sieve to remove seeds) and sugar in a saucepan. Heat until the sugar is dissolved and cool completely. Store in the fridge for up to 2 weeks.