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) |
| 2 fl oz | Gin |
| 1/4 fl oz | Rémy Martin V.S.O.P. coganc |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 3/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 2 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
To quote the Trader, "A robust libation with the opulence of 'down under'."
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide. The recipe is accompanied by the 'TV' logo indicating that Trader Vic created it.
PASSION FRUIT PUNCH
Harry Craddock, 1930
1½ ounces passion fruit nectar
Club soda
Pour nectar over ice cubes in a tall glass. Fill glass with soda. Stir gently. Serve with straws.
If you have the occasion to buy some passion fruit nectar (we distribute it), you can be pretty well assured that any drink with it will be good. You can also use the nectar to make a fabulous pie – as you would lemon or orange meringue pie, but using the passion fruit nectar in place of the usual fruit juice.
PASSION PUNCH
Juice of 1 lime
1 dash bitters
¼ ounce brandy
1½ ounces passion fruit nectar
2 ounces gin
Blend in electric drink mixer with 1 scoop shaved ice. Pour into individual scorpion bowl. Add ice cubes. Decorate with a gardenia.
Alcohol content:
- 1.5 standard drinks
- 18.76% alc./vol. (37.52° proof)
- 21.2 grams of pure alcohol
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