Ingredients:

  • 5 oz (45 ml) Vanilla Vodka, high-quality brand preferred
  • 75 oz (22.5 ml) Passion Fruit Liqueur (e.g., Passoã)
  • 5 oz (15 ml) Fresh Lime Juice, freshly squeezed
  • 5 oz (15 ml) Vanilla Syrup, homemade or premium commercial syrup
  • Pulp of 1 large Fresh Passion Fruit (approx. 15g)
  • 2 oz (60 ml) Prosecco or Champagne (Dry), chilled for serving on the side
  • Generous handful of Cubed Ice for shaking
  • ½ Passion Fruit Shell for garnish

Instructions:

  1. Chill Glassware: Place the coupe or martini glass (and the small shot glass for the fizz chaser) in the freezer or fill them with ice water to ensure they are thoroughly chilled.
  2. Prepare Fruit: Halve the large passion fruit and use a small spoon to scoop all the pulp and seeds into the cocktail shaker.
  3. Measure Syrups and Juices: Using a jigger, accurately measure the fresh lime juice and vanilla syrup and add them to the shaker.
  4. Add Alcohol: Measure and pour the vanilla vodka and passion fruit liqueur into the shaker.
  5. Add Ice: Fill the shaker 2/3 full with high-quality cubed ice. The cocktail must be diluted and very cold.
  6. Shake Vigorously: Seal the shaker tightly and shake hard for 15-20 seconds until the outside of the shaker is thoroughly frosted.
  7. Discard Chill Ice: Empty the chilling ice or water from the serving glass.
  8. Double Strain: Place the Hawthorne strainer over the shaker mouth and pour the liquid through a fine-mesh sieve directly into the chilled coupe glass. This removes ice shards and unwanted seeds, ensuring a smooth texture.
  9. Garnish: Place the half passion fruit shell (cut side up, like a little boat) gently onto the surface of the finished drink.
  10. Serve the Chaser: Pour the chilled Prosecco (60 ml/2 oz) into the small shot glass and serve it immediately alongside the martini, instructing the guest to sip the fizz immediately after or alongside the cocktail.