| 2 barspoon | Honey |
| 2 fl oz | Bourbon whiskey |
| 2 fresh | Passion fruit (fresh) |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1⁄2 fl oz | Monin Grenadine Syrup |
| 1⁄2 fl oz | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |
Garnish: Float half passion fruit
Serve in a Martini glass
STIR honey with bourbon in base of shaker to dissolve honey. Cut passion fruit in half and scoop flesh into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Adapted from a recipe created by Victor Bergeron and published in his 's 1972 Trader Vic's Bartender's Guide, Revised.
PORT LIGHT
Victor Bergeron, Trader Vic's Bartender's Guide, Revised, 1972
2 barspoons honey
1 ounce lemon juice
½ ounce passion fruit nectar
1 egg white
2 ounces Bourbon
Blend in electric drink mixer with 1 scoop shaved ice. Pour into port light glass. Add ice cubes. Decorate with fresh mint and fruit stick.
Strong and very fruity. Too many will put your lights out.
Makes a minimum of 6 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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