Passion Fruit Collins Recipe
Vodka, Aperol, passion fruit, vanilla, soda
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Ingredients
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Cocktail Base
Finish & Garnish
Method
Cocktail Base
Prepare vanilla syrup (optional)
If you don't have vanilla syrup ready, make a quick version: combine 1/2 cup sugar and 1/2 cup water in a small saucepan, add one split vanilla bean (or 1 tsp vanilla extract after heating). Heat gently until sugar dissolves, cool and store. Use 0.5 oz per cocktail. (Make ahead and refrigerate.)
In a cocktail shaker, add 1 oz passion fruit purée (or the strained pulp from one ripe passion fruit), 0.75 oz fresh lemon juice, 0.5 oz vanilla syrup, 0.75 oz Aperol and 2 oz vodka.
Fill the shaker with ice, cap it, and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
Double-strain the mixture into a highball or Collins glass filled about two-thirds with fresh ice. Double straining (through a Hawthorne and fine mesh) removes seeds and pulp for a smoother drink.
Finish & Garnish