Chill a coupe or martini glass in the freezer or with ice and water. In a cocktail shaker add Grey Goose vodka (2 oz), Aperol (0.75 oz), passion fruit purée (1 oz), hibiscus syrup (0.5 oz), fresh lime juice (0.5 oz), and fresh lemon juice (0.25 oz). If you prefer a silky, frothy texture, add 0.5 oz (about half an egg white) now; if not, omit.

Dry shake

If using egg white, first dry shake (no ice) vigorously for 15–20 seconds to emulsify and build foam.

Shake with ice

Add ice (about 1 cup) to the shaker and shake vigorously for 12–15 seconds until the shaker is frosty and well chilled.

Double strain and pour

Discard ice from the chilled glass. Double strain the cocktail through a fine-mesh strainer into the chilled coupe to remove small ice shards and any pulp for a smooth finish.

Lightly press half a passion fruit over the surface so the seeds and a little pulp float on top (use about half a fruit). This creates an aromatic, visual float. If you used egg white, spoon the seeds gently so they rest on the foam without breaking it excessively.

Garnish

Float a dried hibiscus flower or edible flower on the surface beside the passion fruit half. Garnish with a lime wheel on the rim or tuck it beside the flower for a citrus aroma. Serve immediately.