Garnish:
Float half fresh passion fruit
How to make:
Wash and cut 2 fresh passion fruits in half, SCOOP out the seeds and flesh of 3 halves into your shaker. (Keep last passion fruit half for garnish.) Add next four ingredients (all but champagne), SHAKE with ice and fine strain into chilled glass.
Separately, POUR champagne into chilled shot glass to serve on the side. Instruct drinker to sip alternately from each glass.
| 1 1⁄2 fresh | Passion fruit (fresh fruit) |
| 2 fl oz | Absolut Vanilia vodka |
| 1/2 fl oz | Passoa Liqueur |
| 1/2 fl oz | Vanilla sugar syrup |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 2 fl oz | Brut Champagne |
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Review:
A passion fruit and vanilla crowd-pleaser with champagne served on the side.
History:
Adapted from a drink created in 2002 by Douglas Ankrah at The Townhouse bar in Knightsbridge, London. Douglas also founded London's LAB bar which is also often associated with this drink.
Our Martini cocktail page details its evolution and other common variants.
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