Garnish:
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 or sparkling wine |
Read about cocktail measures and measuring.
Review:
Autumnal in colour with a wonderful meld of complementary flavours.
History:
Created in 2001 by Max Warner at Baltic Bar, London, England.
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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