Serve in aSling glass
Physalis (cape gooseberry)
How to make:
Cut passion fruit in half and scoop out flesh into shaker. Add vodka, passion fruit syrup, pear and lemon juice, SHAKE with ice and strain into ice-filled glass. TOP with champagne.
|1 fresh||Passion fruit (fresh fruit)|
|2 fl oz||Bison grass vodka|
|1/4 fl oz||Passion fruit syrup|
|1 fl oz||Pear juice (freshly pressed)|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|Top up with||Brut Champagne|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Autumnal in colour with a wonderful meld of complementary flavours.
Created in 2001 by Max Warner at Baltic Bar, London, England.