Nicola Adams
8th June at 00:36
This is such an amazing tasting cocktail, it’s up there with the classics in my book. For an even brighter, even zingy-er taste, instead of passion fruit syrup I use the contents of @ 1/2 a fresh passion fruit - seeds and all - along a dash of simple syrup, and as this is usually ends up being rather more than 7.5ml, I adjust the amounts of everything else to keep the same ratios. I can't always be bothered crushing ice, but luckily made as a regular shaken cocktail it’s still truly STELLAR!
3rd December 2023 at 04:47
5 oz of ice was too diluted even thought i went 10ml orgeat/passion/faler. To make up for this i added another 20 ML orgeat syrup (total 10+20=30) awesome drink after that, spicy and rich.
26th December 2023 at 05:42
Okay. This proportions land this drink as the best cocktail i recall ever tasting or making. The key is not to over-blend it, for me just a pulse or two. I am using special edition Etsu Yuzu Japanese Gin, which with the lemon and the orgeat balance in ever evolving waves of flavors that keep changing as the ice leftovers dynamically transform each sip. 12/10
3rd December 2023 at 04:54
it did also make it sweeter, but not cloying. a less dry alternative, maybe even medium sweet.
2nd June 2023 at 22:21
It was good but too diluted with 8oz of ice. Next time I will try with 6oz
3rd June 2023 at 06:05
Agreed. I usually use a 7oz scoop and I have reduced the size above to reflect this.
13th January 2023 at 22:17
This drink is absolutely delicious. Make big batches in the blender and you will delight party guests. I add a few dashes of grenadine syrup to give the drink a more Saturnine color.
10th September 2022 at 11:00
Wondering will shaking with crushed ice and straining on fresh crushed ice will be as good as blending? I hate cleaning my blender :)
8th July 2023 at 20:24
I use an immersion blender in a shaking tin, which gives me great results but a lot less cleanup and the ability to make individual servings.
10th September 2022 at 11:35
I'd try shaking with a mix of cubbed and crushed ice then straining over fresh crushed ice. Best to take ice from -18 freezer and then crush to ensure does not overly dilute the cocktail.
10th June 2022 at 19:37
I love this drink, it was one of the first I ever wanted to reproduce at home. I used John Taylor's velvet falernum and a passion fruit nectar reduction to replace store bought syrup. I could sip this all day! Cheers everyone.
5th May 2022 at 00:25
This was very refreshing and fruiting. Used passion fruit liqueur instead of the syrup to lessen the sweetness. It had the perfect amount of sweetness for us. The bending of the ingredients gives it a wonderful hint of grapefruit. Loved it.
29th July 2021 at 20:46
Haven’t tried it yet but I have everything but passion fruit syrup but I do have passion fruit liqueur. Wondering how I should adjust the recipe. Cheers
24th March 2022 at 21:44
I'm afraid, I don't think you can. The liqueur won't be nearly as sweet as a syrup.
There is a good recipe for home made passion fruit syrup on garlicandzest.com or you can buy 600ml of ready made Teisseire Le Sirop Passion Fruit from Waitrose for less than £4.00.
Good luck.
There is a good recipe for home made passion fruit syrup on garlicandzest.com or you can buy 600ml of ready made Teisseire Le Sirop Passion Fruit from Waitrose for less than £4.00.
Good luck.