Chompstar Martini Recipe

Make syrup

Combine 0.5 cup dark brown sugar and 0.5 cup water in a small saucepan over medium heat. Stir until sugar fully dissolves and the mixture comes just to a simmer, about 2–3 minutes. Remove from heat and cool to room temperature. Transfer to a jar and refrigerate. Yields about 4 oz; use 0.5 oz for the cocktail and reserve the rest for future drinks.

Prep glass (optional brown sugar rim)

If rimming, pour 1 tablespoon brown sugar onto a small plate. Rub the rim of a chilled coupe or martini glass with a lime wedge, then gently press the wet rim into the brown sugar so it adheres. Set the glass aside in the fridge or freezer to chill while you mix the drink.

Combine ingredients

In a cocktail shaker, add 1 cup of ice, 2 oz vanilla vodka, 2 tablespoons fresh passionfruit pulp (scoop from 1–2 passionfruits), 0.5 oz fresh lime juice, and 0.5 oz brown sugar simple syrup. Make sure the syrup is well chilled.

Shake

Seal the shaker and shake vigorously for 12–15 seconds, until the shaker feels very cold and the outside is frosty. This chills and dilutes the drink to the proper level and emulsifies the passionfruit.

Double strain into glass

If you prefer a smoother texture, double-strain the contents through a Hawthorne and fine mesh strainer into the prepared chilled coupe or martini glass. This removes seeds and larger pulp pieces while keeping the bright passionfruit flavor.

Top with prosecco

Gently top the cocktail with 1.5 oz chilled prosecco. Pour slowly down the side of the glass to retain a controlled effervescence and a light foam on top.

Garnish and serve

Float half a passionfruit shell (with pulp) on top of the drink or place a lime wheel/twist on the rim. Serve immediately while the prosecco is fizzy.