Summertime Sadness Recipe
Grand Marnier, Aperol, Ginger, Passionfruit, Champagne
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare ginger syrup (if not on hand)
Make quick ginger syrup: combine equal parts sugar and water (for example 1/2 cup sugar + 1/2 cup water) in a small saucepan, add a 1–2 inch piece of peeled and sliced fresh ginger, bring to a gentle simmer until sugar dissolves, steep off heat for 20 minutes, then strain and cool. Keeps refrigerated for 2 weeks.
- 2
Combine base ingredients
In a cocktail shaker, add ice (about 1 cup), 1 oz Grand Marnier, 1/2 oz Aperol, 1 oz fresh passionfruit pulp (or 2 oz canned pulp), 1/2 oz ginger syrup and 1/2 oz fresh lime juice.
- 3
Dry shake and wet shake
If you used fresh passionfruit with extra pulp, do a quick dry shake first (no ice) for 8–10 seconds to help integrate the pulp, then add ice and shake vigorously for 10–12 seconds until the shaker is very cold.
- 4
Strain into glass
Double-strain the shaken mixture into a chilled flute or coupe (to remove seeds and ice shards).
- 5
Top with bubbles
Carefully top the cocktail with about 3 oz of chilled Champagne or a dry sparkling wine, pouring gently to preserve effervescence. Give a gentle stir (1–2 rotations) to marry the ingredients.
- 6
Garnish and serve
Garnish with a thin slice of fresh ginger threaded on the rim or floated on top and, if using, half a passionfruit floated cut-side up. Serve immediately.
- 7
Serves and notes
Recipe yields 1 cocktail. For a batch (6 servings), multiply ingredients and whisk base together chilled, then top each glass with Champagne individually to retain bubbles. Adjust ginger syrup to taste for more or less warmth/sweetness.