Passionfruit Martini (n) Recipe

Prepare passion fruit

Cut the fresh passion fruit in half and scoop out the pulp and seeds into a small bowl. Reserve about half a teaspoon of pulp with seeds for garnish.

Dry shake (if using egg white)

If using egg white, add vodka, passion fruit liqueur, passion fruit pulp (about 1 fruit), lime juice, simple syrup and egg white into a cocktail shaker without ice. Firmly dry-shake for 10–15 seconds to emulsify and build a silky foam.

Wet shake

Add the cup of ice to the shaker (or add ice if you skipped the dry shake). Shake vigorously for 10–15 seconds until the exterior of the shaker becomes frosty and the mixture is well-chilled.

Double strain

Fine-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into a chilled martini/coupe glass to remove ice shards and larger seed bits, leaving a smooth drink with visible passion fruit pulp on top.

Optional shimmer

If using edible shimmer or gold dust, sprinkle a very small pinch over the surface of the cocktail and gently swirl the glass to distribute a subtle shine.

For an aromatic glass, optionally rinse the martini/coupe with 1/4 oz vodka: pour the vodka into the chilled glass, swirl to coat the interior, then discard the excess before straining the cocktail in.

Float the reserved passion fruit pulp (about 1/2 of a fruit) on the surface of the cocktail. Add a lime wheel or twist on the rim. Serve immediately.