This is a community recipe contributed by Sean Tiernan.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 25 ml | Passion fruit purée |
| 15 ml | Lime juice (freshly squeezed) |
| 15 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 45 ml | Bombay Sapphire Gin |
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