I’m not quite sure how I ended up with quite so many passionfruits. I thought I used up more than I had making Pornstar Martinis for my old work colleagues last weekend.
Anyway, when life gives you lemons, make lemonade. When life (Sainsbury’s) gives you (sells you) passionfruits, make exotic passionfruit cocktails that contain fresh passionfruits.
FYI I will be experimenting this weekend with using passionfruit coulis and passionfruit puree because I think if I was going to scale any of these recipes, I’d need to find a more economical and efficient option to scooping out of a load of fruits.
So, first up, I decided to make a Bajan Passion and chuck Bank Holiday ahead of it, as this weekend, has not one, but two bank holidays. As you can see from the picture, this drink in served in a martini glass.
I was a little disappointed with the volume of liquid it provided, but those passionfruits are just seeds and flesh. While they add some wonderful, robust flavours, they don’t really add much on the volume side.
Either way, this drink it pretty tasty. It’s the perfect cocktail for transitioning into Summer and then drinking all season long.
- 1 passionfruit
- 1.5 oz Golden rum (I used Barcardi Oro, but you could use 3 anejo Havana)
- 1/5 oz Apricot brandy liqueur (available in most supermarkets)
- 1 oz (preferably fresh) lime juice
- 1/4 oz sugar syrup
- 1/4 vanilla sugar syrup*
*Flavoured sugar syrups are becoming more widely available in supermarkets now and can usually be found near the coffee, however, if you don’t have vanilla in this instance, double the regular sugar syrup and add a drop of vanilla extract (not essence) and make sure that it is just a drop – that stuff is strong!
Scoop out the flesh of the passionfruit and add this to a shaker with the remaining ingredients. Shake with ice and fine strain in to a martini glass.
(Mine went really quickly)