Passion Fruit Martini

Tropical flavors with sparkle

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Course Drink

Servings 1

Ingredients

2 ounces vanilla vodka
1 ounce passion fruit purée see Notes
1/2 ounce passion fruit liqueur such as Passoã
1/2 ounce freshly squeezed lime juice (~ 1/2 lime) see Notes
1/2 ounce vanilla simple syrup see Notes
2 ounces Prosecco or sparkling wine
Garnish with half a fresh passion fruit or dehydrated orange slice

Instructions

In a cocktail shaker, add vanilla vodka, passion fruit purée, passion fruit liqueur, lime juice and vanilla simple syrup. Add ice cubes to the shaker.
Shake for about 15 seconds.
Strain into a coupe glass.
Top with Prosecco or sparkling wine.
Garnish with half a fresh passion fruit or dehydrated orange slice.

Notes

Look for frozen passion fruit purée in the freezer section of your grocery store. Thaw it before preparing the cocktail. Transfer the amount you need to the refrigerator a few hours ahead of time or let it sit at room temperature for 20 to 30 minutes until it softens. Once thawed, stir well before measuring as the liquid and pulp can separate. Most frozen passion fruit purées are sold in either frozen packets, cubes, or tubs, and they don't blend easily into a cocktail straight from the freezer.
Before squeezing a lime, heat it in a microwave for about 15 to 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.

Vanilla Simple Syrup

1/2 cup (4 ounces) water

1/2 cup granulated sugar

1 tablespoon vanilla extract, 1 tablespoon vanilla bean paste or 1 vanilla bean pod

If using vanilla extract or vanilla bean paste:

Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves (it should be clear). Remove the pan from the heat and stir in vanilla extract or vanilla bean paste. Set aside to cool to room temperature. Pour the syrup into a clean bottle or Mason jar. Refrigerate it until needed. Makes 3/4 cup and keeps for 3 weeks (or longer) in the refrigerator.

If using a vanilla bean pod:

Slice the vanilla bean pod in half lengthwise. Bring the water and vanilla bean pod to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves (it should be clear). Remove the pan from the heat and set aside to cool to room temperature. Scrape out the vanilla seeds into the syrup and stir. Pour the syrup into a clean bottle or Mason jar. Refrigerate it until needed. Makes 3/4 cup and keeps for 3 weeks (or longer) in the refrigerator.