Mango Passionfruit Sour

Jose Daniel submitted his favorite recipe using InstaFoam. We asked Jose to tell us how he got interested in making cocktails and this is his story:
“From a very young age in my country of origin, Peru, I was attracted by the preparation of cocktails.
Although I had to adjust to my limited resources, I always managed to prepare very good drinks.
It was in 2002 when I started working in a bar in Mississippi washing dishes and glasses because I needed extra money. After three weeks of working there, one of the bartender’s assistants unexpectedly resigned. The bartender and owner told me that he had noticed me watching very carefully the whole time as bartenders were preparing drinks. He then asked me if I could help him while he was looking for someone for the job. I performed so well making drinks that he did not have to look for anyone, and I kept the job while the bar was on business.
At the moment I live in Memphis. Although I do not work in a bar, my attraction towards the preparation of cocktails has grown since then, as well as the amount of different spirits, liqueurs and cordials that I have at home. I’ve learned how to infuse liquor with fruits and/or herbs and how to prepare my own syrups.
As time went by, the attraction of drinks preparation became a passion, and if it continues to grow it will become an Addiction.”
We couldn’t agree more. So here is his recipe.

2 Oz Pisco Quebranta
1 Oz Fresh lime juice
1 Oz Passion fruit syrup
2 Oz Mango juice
2 dashes InstaFoam

In a shaker add two dashes of Instafoam. Then add the pisco, lime juice, passion fruit syrup, and mango juice. Fill shaker with ice. Shake well for about 20-25 seconds and strain into a rocks glass. Top with a couple of dashes of Angostura Bitters.


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