Some drinks take a classic and leave it exactly as it is. This raspberry passionfruit tequila sour is not that. It takes the sour format and pushes it somewhere fruitier and brighter without losing what makes a sour feel like a sour in the first place.
I used to get weirded out finding out certain drinks had egg whites in them. I often used aquafaba in cocktails instead. It felt like a strange ingredient to put in a cocktail, and I was convinced I would be able to taste it. You can't.
Sours changed it for me. I first tried a whiskey sour mocktail, but wanted something a bit sweeter. And with my love of passion fruit, and N/A tequila, the decision what to make was easy: a passion fruit tequila sour mocktail. Of course, with foam.
What the foam actually does is smooth the drink out and let the fruit take center stage. In this case, it means the passion fruit and raspberry come through without any harshness on the edges.
The passionfruit hits first, sharp and tropical, then the raspberry softens it out in the middle. By the time you get to the finish, it's all raspberry-lime tang with that foam making everything go down smoother than you'd expect from something this fruity.
Once I got over the egg white thing, sours became one of my favorite categories to recreate, which honestly changed how I thought about mocktails altogether.
From there it was hard to stop. The amaretto sour mocktail came next, and then this one, which might be the fruitiest of the three.
If eggs aren't your thing, remember that aquafaba works just as well and does the same job without the skepticism. I wish I had known that sooner.
Interested in N/A tequila? This one combines adaptogens with the typical N/A tequila flavors for a drink that tastes good, and makes you feel great.
Ingredients
Different brands of non-alcoholic tequila have slightly different flavor profiles, so go with one you already like. If you don't have any on hand, you can leave it out, but the drink will taste fruitier and less like a classic sour. Passion fruit juice and raspberry syrup do most of the work, balancing tart and sweet. Fresh passionfruit juice gives the brightest flavor, but a good bottled version works too. The egg white creates that thick, foamy top that makes a sour feel like a sour.
See the recipe card for exact quantities.
If you don't feel like making your own, this is a good storebought raspberry syrup.
Top Tips for Raspberry Passionfruit Tequila Sour Mocktail
Use room-temperature egg white: Egg whites foam more easily when they're not ice cold, giving you a thicker, more stable layer of foam after shaking.
Taste your passionfruit juice first: Some brands are much tarter than others. If yours is especially sour, add an extra splash of simple syrup to keep the raspberry and lime in balance.
Shake hard during the dry shake: Vigorous shaking creates a thicker, more stable foam than a gentle shake.
How to Make Raspberry Passionfruit Tequila Sour Mocktail?
This raspberry passionfruit tequila sour mocktail is fruity, tart, and smooth, with a creamy foam on top like a classic sour.
Prepare the ingredients
Juice the lime and measure the non-alcoholic tequila, passionfruit juice, raspberry syrup, simple syrup, and egg white before you start shaking.
- Use fresh lime juice if possible so the drink tastes bright instead of flat.
- Make sure the egg white is fresh and separated cleanly from the yolk.
Dry shake
Add the non-alcoholic tequila, passionfruit juice, raspberry syrup, lime juice, simple syrup, and egg white to a cocktail shaker, then shake without ice for 15 to 20 seconds.
- Shake firmly so the egg white fully blends into the juices.
Shake with ice
Open the shaker, add a handful of ice, then seal and shake again for 15 to 20 seconds.
- Avoid overfilling the shaker with ice, or the drink may not aerate as well.
Strain into a glass
Double strain the mocktail into a chilled coupe or martini glass.
- Use both the shaker strainer and a fine mesh strainer for a smoother finish.
Garnish and serve
Garnish with fresh raspberries, passionfruit pulp, or lime zest, then serve immediately.
- Keep the garnish light so it does not sink through the foam.
From Mocktail to Cocktail
To turn this mocktail into a cocktail, simply replace the 2 ounces of non-alcoholic tequila with 2 ounces of blanco tequila. Keep the passionfruit juice, raspberry syrup, lime juice, simple syrup, and egg white the same, then follow the recipe exactly as written.
If you prefer a drier cocktail, reduce the simple syrup to ¼ ounce since the tequila won't add sweetness the way some non-alcoholic alternatives do. Shake with the egg white as directed to create the signature silky foam, then garnish with fresh raspberries, passion fruit pulp, or a little lime zest.
Yes. Raspberry syrup adds the berry flavor, while simple syrup lets you fine-tune the sweetness without making the raspberry taste overpowering. If your raspberry syrup is very sweet, you can reduce or even skip the simple syrup after tasting.
You can simply leave the foam out. The mocktail will still have the same bright raspberry and passionfruit flavor, but without the creamy, frothy top that's traditional in a sour.
Yes. Homemade raspberry syrup keeps well in the refrigerator, making it easy to prepare this mocktail whenever you're ready. Here's my raspberry syrup recipe!
Dry shaking whips the egg white or aquafaba before ice is added, creating the thick, silky foam that gives a sour its signature texture.
Yes. Choose a 100% passionfruit juice if possible. If it's particularly tart or sweet, adjust the simple syrup to taste.
Raspberry Passionfruit Tequila Sour Mocktail
Ingredients
- 2 ounces non-alcoholic tequila
- 1 ounce passionfruit juice
- 1 ounce raspberry syrup
- 1 ounce freshly squeezed lime juice
- ½ ounce simple syrup
- 1 large egg white
- Ice cubes
- Fresh passion fruit
- Fresh raspberries
- Lime zest optional
Instructions
- Juice the lime and measure out the non-alcoholic tequila, passionfruit juice, raspberry syrup and simple syrup.
- In a small saucepan, combine ½ cup fresh raspberries, ½ cup granulated sugar and ½ cup water. Simmer over medium-low heat for 4 to 5 minutes until the berries break down and the syrup slightly thickens. Strain out the solids and let the syrup cool completely before using.
- Add the non-alcoholic tequila, passionfruit juice, raspberry syrup, lime juice, simple syrup and egg white to a cocktail shaker. Shake vigorously without ice for 15 to 20 seconds to aerate the egg white and create foam.
- Add ice to the shaker and shake again for 15 to 20 seconds, or until well chilled.
- Double strain into a chilled coupe or martini glass for a smooth, velvety texture.
- Top with fresh raspberries, passion fruit pulp or a light sprinkle of lime zest. Serve immediately.
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