L'estate Recipe
Refreshing mocktail with Martini Vibrante, passionfruit and splashed with Fever-Tree Raspberry and Rhubarb tonic.
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Ingredients
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Base & Fruit
Top & Garnish
Method
Base & Fruit
Combine base ingredients
In a cocktail shaker or mixing glass, add 3 tbs Martini Vibrante, 2 tbs fresh passionfruit pulp (scoop seeds and pulp), 1/2 tbs fresh lemon juice and 1/2 tbs simple syrup. The lemon brightens the passionfruit and balances sweetness.
Muddle & chill
If the passionfruit has large seeds you prefer strained, lightly muddle the pulp to release juices, then briefly stir. Add a small handful of crushed ice (or 3–4 large cubes) to the shaker, cap, and shake vigorously for 8–10 seconds to chill and lightly dilute.
Top & Garnish
Prepare glass
Fill a highball or Collins glass with crushed ice or large ice cubes to the top.
Strain & top
Double-strain the chilled mixture into the prepared glass to remove larger seeds and pulp (use a fine mesh strainer if desired). Immediately top with 120 ml Fever-Tree Raspberry & Rhubarb tonic, pouring gently so the tonic mixes without losing too much effervescence.
Finish & garnish
Give the drink one gentle stir (1–2 turns) to incorporate. Garnish with half a passionfruit floating on top (cut side up) or a fresh raspberry perched on the rim and a mint sprig slapped between your hands and placed on the drink for aroma.
Serve
Serve immediately while chilled and effervescent. Provide a straw or stirring spoon so the guest can mix if the passionfruit pulp settles.