Serve in a
Collins glassGarnish:
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) |
| Rutte Dry Gin | |
| Cognac | |
| Freshly squeezed lime juice | |
| Giffard Sugar Cane Syrup | |
| 2 dash | Angostura Aromatic Bitters |
Comment:
To quote the Trader, "A robust libation with the opulence of 'down under'."
About:
Adapted from a recipe in the 1947-72 Trader Vic's Bartender's Guide by Victor Bergeron.
