Combine 1/2 cup granulated sugar with 1/2 cup water in a small saucepan. Add the seeds from 1/2 vanilla bean or 1 tsp pure vanilla extract. Heat gently until sugar dissolves, then cool. Refrigerate until ready to use.

In a large cocktail shaker or a heatproof pitcher (you'll be batching enough for a tree), combine the vanilla vodka (3 cups), passion fruit pulp or purée (2 cups), passion fruit liqueur (1/2 cup), fresh lime juice (1/2 cup) and vanilla syrup (1/2 cup).

If using egg whites for texture, add the egg whites now. Dry-shake vigorously (no ice) for 10–15 seconds to emulsify, then add ice.

Add the ice (6 cups) and shake hard for 20–30 seconds until the outside of the shaker is very cold and the cocktail is well aerated.

Strain the mixture through a fine mesh sieve into a clean pitcher or dispenser to remove seeds and ice shards. Taste and adjust: add more syrup if too tart or a splash more vodka if you want stronger.

Keep chilled in the refrigerator or over an ice bed until serving. Yield: roughly 6 cups of cocktail (about 12 small servings, depending on glass size).

Prosecco shots (to serve alongside)

Chill Prosecco until well cold. Pour into chilled shot glasses or flutes just before serving so guests can alternate sips with the passion fruit martini, as per the classic presentation.

If you want smaller pre-poured Prosecco portions on the tree, fill small shot glasses or cordial glasses and place them on the tree alongside the martini coupes.

Garnish and tree assembly

Prepare glasses: If rimming, rub the rim of each coupe with the lime wedge and dip into a shallow plate of granulated sugar. Let dry briefly.

Halve the passion fruits (6 pieces). Reserve the pulp from 4 halves to float on top of each martini serving (one half per glass). Use the remaining halves and lemon/lime wheels for decorative placement on the tree.

Fill each coupe or martini glass about 3/4 full with the prepared passion fruit martini from the pitcher (approximately a 2–3 oz / 60–90 ml pour per small serving — adjust to desired glass count).

Float about 1/2–1 tablespoon of passion fruit pulp in the center of each filled glass for visual and textural contrast.

Garnish each glass with a small edible flower or a mint sprig and optionally a thin wheel of lime or lemon on the rim.

Assemble the cocktail tree: Arrange a sturdy multi-tiered tree or serving stand on the table. Place the filled coupes evenly across the tiers. Interspace with several small pre-poured Prosecco shots (if using) or place chilled Prosecco flutes at the base for guests to grab.

For a showstopping touch, spear additional halved passion fruit or citrus wheels with cocktail picks and insert them around the glasses on the tree to create height and color contrast. Use about 3–5 picks per tier depending on size.

Keep the tree on a tray with a small bowl of ice or a chilled gel pack beneath to maintain temperature during service. Refill glasses from the pitcher as needed.

Serve: Invite guests to take a coupe and, if desired, a Prosecco shot alongside. Explain that the classic Pornstar Martini is sipped alongside sparkling wine to cleanse the palate.