Garnish:
Float half passion fruit
How to make:
Scoop half passion fruit into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
| 1⁄2 fresh | Passion fruit (fresh fruit) |
| 1 fl oz | Cognac VSOP |
| 2/3 fl oz | Calvados brandy |
| 1/6 fl oz | Luxardo Maraschino liqueur |
| 2/3 fl oz | Grapefruit juice (pink) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Giffard Grenadine Syrup |
| 3 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Passion fruit strongly influences this fruity cocktail with cherry, grapefruit and lemon built over a solid cognac and apple brandy base.
History:
Created in 2015 by Giovanni Spezziga at Scarfes Bar, London, England.
For more Crusta cocktail information see our page.
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