Singani Maracuyá Sour by Bolivianitade

Ingredients

• 60 ml (2 oz) singani
• 30 ml (1 oz) passion fruit pulp or juice
• 20 ml (0.75 oz) lemon simple syrup
• 15 ml (0.5 oz) egg white
• 2 dashes angostura bitters
• 1 cup ice cubes

Instructions

1. Combine the Singani, passion fruit pulp, lemon syrup, and egg white in a cocktail shaker.
2. Perform a 'dry shake' (without ice) for 15 seconds to emulsify the egg white and create a thick foam.
3. Add the ice cubes to the shaker and shake vigorously for 20 seconds until well-chilled.
4. Strain the mixture into a chilled cocktail glass.
5. Finish with 2 dashes of Angostura bitters on top of the foam before serving.