Passion Punch

Passion Punch image
Serve in
a Collins glass...
1 fresh Passion fruit
2 shot Rutte Dry Gin BUY
¼ shot Martell VSOP Médaillon cognac BUY
¾ shot Freshly squeezed lime juice
¾ shot Sugar syrup (2 sugar to 1 water)
2 dash Angostura Aromatic Bitters BUY
  • Display recipe in:
How to make:

Cut passion fruit in half and SCOOP flesh into blender. Add other ingredients and BLEND with 12oz scoop crushed ice. Serve with straws.

Garnish:

Passion fruit

Comment:

To quote the Trader, "A robust libation with the opulence of 'down under'."

Origin:

Adapted from a recipe in the 1947-72 'Trader Vic's Bartender's Guide' by Victor Bergeron.

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