| 1 fl oz | Passoã passion fruit liqueur |
| 1 fl oz | Reposado tequila |
| 2/3 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Agave syrup |
| 1/3 fl oz | Fino sherry |
| 1/6 fl oz | Kiwi fruit puree |
Garnish:
Garnish with olive oil drops using an eye dropper / pipette.
How to make:
Combine all ingredients into Boston shaker.
Shake with standard bar ice for 12 seconds.
Double strain into frosted coupe glass (160ml serve)
Garnish with olive oil drops using an eye dropper / pipette.
Recipe contains the following allergens:
- Fino sherry – Sulphur Dioxide/Sulphites
Notes:
An elegant riff that errs into Mexican cantina vibes. Reposado tequila pulling through vanilla notes in compliment with Passoa's timeless passionfruit profile while providing an earthy and herbaceaous backbone for the drink. Sweetness of agave/honey, and a touch of kiwi fruit, reminiscent of prickly pear. Finishing with acidity and mild nutiness of the sherry. The olive oil dots call back to the vanilla notes, while adding texture and balancing out the acids of the drink.
TIPS:
Keep your coupe in the freezer before serving
Origin:
The drink came about out of the necessity of a one handed Pornstar Martini, where we opted to add in the dry wine shot of the recipe as a part of the acid component of the drink. A drink more suited for mingling during stand-up events that stilled oozed 60s porn-era sleaze and modern sophistication in equal parts.
This cocktail has become a staple on our cocktail list here in Ballarat for the past 3 and a half years - an extremely quaffable drink during summer that has still been ordered just as much in the middle of winter.
Think sipping one of these poolside in the heat... perhaps your poolboy offers to join you while you imbibe...
Nutrition:
One serving of POOLBOY contains 249 calories.
Alcohol content:
- 1 standard drinks
- 12.43% alc./vol. (24.86° proof)
- 13.7 grams of pure alcohol
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