Passion Fruit Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail to chill.

Vanilla simple syrup (if not pre-made)

Make a quick vanilla syrup by combining equal parts sugar and water (e.g., 1/4 cup each) in a small saucepan with a split vanilla bean or 1/2 tsp pure vanilla extract. Warm until sugar dissolves, cool to room temperature, and refrigerate. Use 0.5 oz for the cocktail.

Optional sugar rim

If rimming, brush the glass edge with a little lime juice, then dip the rim into the vanilla sugar or caster sugar to coat. Set aside.

Combine ingredients

In a cocktail shaker add 2 oz vodka, 1 oz passion fruit liqueur or puree, 0.5 oz fresh lime juice, 0.5 oz vanilla simple syrup, 1 tbsp passion fruit pulp, and 0.5 egg white if using. The egg white creates a silky foam and is optional.

Dry shake (if using egg white)

If you added egg white, shake the ingredients vigorously without ice for 10–15 seconds to emulsify and build foam.

Wet shake

Add ice (about 1.5 cups or enough to fill the shaker) and shake hard for 12–15 seconds until the shaker is well chilled and slightly frosted. If you did a dry shake, this wet shake also chills and dilutes the drink appropriately.

Double strain

Remove the chilled glass from the freezer. Strain the cocktail through a fine mesh strainer into the glass to catch seeds and ice shards, producing a smooth drink.

Garnish

Float half a teaspoon of reserved passion fruit pulp on the surface or garnish with a half passion fruit or lime wheel on the rim. Serve immediately.

Notes on balance

Taste and adjust: if too tart, add a few drops more vanilla syrup; if too sweet, add a touch more lime. The recipe is designed for a bright, tropical, slightly sweet martini.