Garnish:
Passion fruit
How to make:
Cut passion fruit in half and SCOOP flesh into blender. Add other ingredients and BLEND with 6oz scoop crushed ice. Serve with straws.
| 1 fresh | Passion fruit (fresh fruit) |
| 2 fl oz | Rutte Dry Gin |
| 1⁄4 fl oz | Cognac VSOP |
| 3⁄4 fl oz | Freshly squeezed lime juice |
| 3⁄4 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Angostura or other aromatic bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
To quote the Trader, "A robust libation with the opulence of 'down under'."
History:
Adapted from a recipe in the 1947-72 Trader Vic's Bartender's Guide by Victor Bergeron.
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