Serve in aCollins glass
How to make:
Cut passion fruit in half and scoop out flesh into shaker. Add next four ingredients, SHAKE with ice and strain into glass filled with crushed ice. CHURN (stir) and then top with champagne.
|1 1⁄2 fresh||Passion fruit (fresh fruit)|
|1 1/2 fl oz||White overproof rum|
|3/4 fl oz||Lime juice (freshly squeezed)|
|1/2 fl oz||Giffard Sugar Cane Syrup|
|1/2 fl oz||Passion fruit syrup|
|Top up with||Brut Champagne|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Rum and fruit combine in this punchy tropical style drink.
Created in 2004 by yours truly (Simon Difford).