Passion Project Recipe

Prepare juices and garnish

If using whole passion fruit, scoop the pulp and press through a fine-mesh sieve to yield about 0.75 oz of smooth purée (reserve seeds if you want a seeded float). Peel and juice cucumber or run peeled cucumber through a juicer; strain to yield 0.5 oz cucumber juice. Cut a thin long slice of cucumber for a ribbon, and halve a passion fruit for garnish.

Fill a shaker with 1 cup of cubed ice.

Add to the shaker: 0.75 oz passion fruit purée, 0.5 oz fresh lime juice, 0.5 oz simple syrup, 0.5 oz cucumber juice, 1.0 oz phony white negroni, and 2 dashes non-alcoholic orange bitters. Ensure measurements match ingredients section.

Shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted.

Fill a highball or Collins glass with fresh ice (leave some room for topper). Double-strain the shaken mixture into the glass to remove any pulp or ice shards.

Top gently with 3 oz chilled Topo Chico, pouring slowly to preserve carbonation and create a light effervescence. Stir once very gently with a long bar spoon to integrate.

Float reserved passion fruit seeds (about 0.5 passion fruit) on top or spoon a few seeds over the surface for visual interest and texture.

Thread or coil the cucumber ribbon inside the glass against the inner wall so it curls attractively; add an edible flower or mint sprig if using.

Optional: Express a thin strip of citrus peel over the drink and discard or rub on glass rim for a brighter nose.

Serve immediately with a straw and a stirrer. Advise guests to lightly stir before drinking to mix the sparkling topper into the base if desired.