Situated in the heart of Manhattan’s Restaurant Row, Pulpería Latin Mediterranean Kitchen is a spot for pre-theatre drinks or an after-work happy hour, offering a curated and vibrant cocktail program, as well as small bites and larger fare meant for sharing.
The cocktail program, crafted by celebrated Mexican mixologist Luis Villanueva, features primarily citrus-forward creations that infuse bright Mediterranean flair into Latin classics. Driven by his passion for blending diverse flavor profiles and aromas, Luis designed each cocktail to pair seamlessly with the menu.
The Maracuyá Sour is a Latin take on the whiskey sour, with pisco, passionfruit purée, gum syrup, and egg white foam, dusted with cinnamon on top.
Maracuyá Sour
Ingredients
2 ounces of pisco
1 ounce of passion fruit pure
1 ounce of simple syrup
1/2 ounce of lime juice
1 egg white
Angostura bitters
Optional: dried fruit
Recipe
Crack one egg and separate the egg white into the shaker.
Add 2 ounces of pisco, 1 ounce of passion fruit puree, 1 ounce of simple syrup, and a 1/2 ounce of lime juice.
Dry shake for 30 seconds.
Add ice, shake for an additional 30-45 seconds or until the shaker develops an ice jacket.
Fine strain into a coup glass and garnish with Angostura bitters and an optional dried fruit.