Toucan Sour Recipe
Froot Loop Milk Washed Pisco, Lemon, Lime, Simple, Passionfruit – Coconut Foam, Bitters
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Ingredients
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Cocktail
Coconut foam (topping)
Garnish
Method
Cocktail
Prepare milk-washed pisco (make ahead; yields ~12 oz)
Combine 12 oz pisco with 2 oz crushed Froot Loops cereal in a jar. Add 4 oz whole milk, shake and let steep for 30–60 minutes at room temperature. Strain through a fine mesh and coffee filter to remove solids. Refrigerate and discard solids. Separate curds if present and strain again; collect clear infused spirit. (Note: this step must be done ahead of service.)
Chill a coupe or rocks glass in the freezer or fill it with ice to chill while you build the drink.
In a cocktail shaker, pour 2 oz Froot Loop milk-washed pisco, 0.5 oz fresh lemon juice, 0.5 oz fresh lime juice, 0.75 oz passionfruit syrup (or 0.5 oz passionfruit puree + 0.25 oz simple), and 0.25 oz simple syrup if additional sweetness is needed.
Add 6 ice cubes, cap the shaker, and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
Double strain into the chilled coupe or a rocks glass over fresh ice through a fine strainer to remove tiny ice shards and any pulp.
Add 2 dashes of Angostura bitters into the drink (or float as desired) before topping with foam.
Coconut foam (topping)
Combine 2 oz full-fat coconut milk, 0.5 oz aquafaba (or 0.5 oz pasteurized egg white), 0.25 oz simple syrup, 0.125 oz fresh lime juice, and 0.25 oz cream of coconut (if using) in a cocktail shaker or a small jar if you will use an immersion blender or milk frother.
Dry shake (no ice) vigorously for 15–20 seconds to begin emulsifying and aerating the mixture. If using aquafaba or egg white, this will create volume.
If you have a protein shaker or a small electric frother/immersion blender, continue to whip the mixture until it reaches a thick, mousse-like foam. Alternatively, add a few ice cubes and shake for 10 seconds then strain to slightly chill the foam—this will thin it, so prefer dry shaking first.
Spoon or gently layer about 1–1.5 oz of the coconut foam on top of the cocktail to create a thick cap.
Garnish & finish
Spoon 0.5 oz passionfruit pulp (or half a passionfruit) onto the center of the foam.
Dot 1 dash of Angostura bitters on the foam and use a toothpick to create small decorative swirls if desired.
Sprinkle 1 tsp dried Froot Loop crumbs or colorful cereal dust lightly over the foam for visual pop and a hint of extra aroma.
Serve immediately with a small spoon. Note the drink combines fruity, creamy, and bitter elements—encourage guests to enjoy the foam with each sip.