Passion Fruit Ci Recipe

Prepare syrup

Combine 1 cup fresh passion fruit pulp, 1/2 cup granulated sugar and 1/4 cup water in a small saucepan.

Bring mixture to a gentle simmer over medium heat, stirring frequently so the sugar dissolves. Simmer for 4–5 minutes to slightly thicken and to marry flavors, taking care not to overcook (this keeps the bright flavor).

Remove from heat and stir in 1 tablespoon fresh lime juice. Let cool to room temperature.

If you prefer a seed-free syrup, strain the cooled mixture through a fine mesh sieve, pressing with the back of a spoon to extract liquid; reserve seeds for garnish. For texture and visual interest you may keep some seeds in the syrup.

Transfer syrup to a jar and refrigerate until ready to use. Makes roughly 1 cup of syrup.

Chill glass

If serving straight up, chill a coupe or martini glass in the freezer for 5–10 minutes.

Dry shake (if using egg white)

In a cocktail shaker, combine 4 tbsp vodka, 2 tbsp passion fruit syrup, 1 tbsp fresh lime juice and 1/2 egg white (optional). Dry shake (no ice) vigorously for 15–20 seconds to create foam and integrate the egg white.

Wet shake

Add 1 cup ice to the shaker (or enough to fill) and shake vigorously for 10–15 seconds to chill and dilute. If not using egg white, combine spirit, syrup, lime and ice and shake directly.

Double strain the cocktail into the chilled glass using a fine mesh strainer to remove ice shards and any foam lumps.

If you prefer a longer, lighter style, pour the shaken cocktail over fresh ice in a rocks glass and top with 2 tbsp sparkling water; gently stir once.

Garnish with 1 tsp reserved passion fruit seeds placed on the foam or on the surface of the drink and a lime wheel on the rim.

Serve immediately.