Pop Star Highball Recipe

Combine passion fruit pulp, sugar and 1/4 cup water in a small saucepan. Warm gently over medium-low heat, stirring until sugar dissolves. Remove from heat and stir in lemon juice. Cool slightly.

Bloom the gelatin: sprinkle gelatin over 1 tablespoon cold water, let sit 2–3 minutes until softened. Stir gelatin into the warm passion fruit syrup until fully dissolved. If using agar, follow package instructions to dissolve fully.

Chill the mixture in the refrigerator until it begins to thicken but is not fully set (about 30–45 minutes). When it becomes a soft gel, break it up and transfer to a blender. Blend at low speed until smooth (this helps the clarification).

Strain the blended gel through a fine mesh strainer lined with cheesecloth or coffee filters into a container and refrigerate overnight to allow any remaining solids to settle. Carefully decant or siphon the clear cordial; you should have a clarified passion fruit cordial. Store chilled; yields about 3–4 oz.

Chill glass

Place a flute or chilled Collins glass in the fridge or fill with ice water to chill while you prepare the cocktail.

In a cocktail shaker, add Grey Goose vodka (1.5 oz), Sulseam Mir soju (0.5 oz), fino sherry (0.5 oz), falernum (0.5 oz), vanilla liqueur (0.5 oz), and 0.75–1 oz of the clarified passion fruit cordial (adjust to taste for sweetness and fruit intensity).

Add a cup of ice to the shaker and shake vigorously for 10–12 seconds to chill and slightly dilute the mixture.

Discard ice or water from the chilled glass. Double-strain the shaken cocktail into the chilled flute or Collins glass (use a Hawthorne strainer and a fine mesh strainer) to remove small ice shards and any remaining solids.

Top gently with 3 oz chilled sparkling wine. Pour slowly down the side of the glass to preserve carbonation and create a light layered effect.

Garnish with half a passion fruit floated on top or a thin lemon twist laid on the rim. Serve immediately.