Swizzle De Maracujá Recipe
Rum Havana 7, limão, maracujá e baunilha
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Ingredients
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Cocktail
Vanilla syrup (if making at home)
Method
Vanilla syrup (optional)
- 1
Make vanilla syrup
Split the vanilla bean lengthwise and scrape seeds into a small saucepan. Add the pod, water and sugar. Warm over medium heat, stirring until sugar dissolves. Simmer 2–3 minutes, then remove from heat and cool to room temperature. If using vanilla extract, stir it in after syrup cools. Strain out the pod before using. Yield: about 3/4 cup.
Cocktail assembly
- 2
Prepare glass
Choose a Collins or highball glass. Fill it about three-quarters full with crushed ice to chill while you mix.
- 3
Combine base ingredients
In a cocktail shaker or mixing tin, add passion fruit pulp, fresh lime juice, vanilla syrup, simple syrup and the Havana 7 rum. Add 2–3 ice cubes (not crushed) to the shaker.
- 4
Shake
Shake vigorously for 10–12 seconds until the outside of the shaker is frosty and well chilled. The shaking helps integrate the pulpy passion fruit with the syrups and rum.
- 5
- 6
Finish
Top with a few whole ice cubes if desired to keep the swizzle from diluting too quickly. Add 2 dashes of Angostura bitters on top of the foam/ice and gently drag a toothpick through the bitters to create a simple garnish pattern.
- 7
Garnish and serve
Float half a passion fruit or spoon a few seeds and pulp onto the top edge of the drink and add a mint sprig tucked into the ice. Serve immediately with a straw and a short swizzle stick.