Serve in a
Martini glassGarnish:
Orange zest twist
How to make:
Cut passion fruit in half and scoop flesh into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
| 2 fl oz | Rutte Dry Gin |
| 3⁄4 fl oz | Giffard Abricot du Roussillon |
| 1 3⁄4 fl oz | Freshly squeezed orange juice |
| 3 dash | Angostura or other aromatic bitters |
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Comment:
When well-made, this wonderfully fruity cocktail beautifully harnesses and balances its ingredients.
About:
A 1920s recipe revitalised by Dale DeGroff, New York, USA.
