If using fresh passionfruit, scoop flesh and strain lightly to remove excessive seeds (leave some seeds for texture if you like). Measure out gin, lemon juice, orgeat, falernum, and optional simple syrup. If using egg white, separate and reserve.

Dry Shake (if using egg white)

In a cocktail shaker, combine gin, lemon juice, passionfruit purée/juice, orgeat, falernum, optional simple syrup, and the egg white. Seal and shake vigorously without ice for 10–15 seconds to emulsify and build a silky foam.

Wet Shake

Add a handful of ice to the shaker. Shake hard for 12–15 seconds until the shaker is well chilled and the outside is frosty. This chills and dilutes the drink to proper balance.

Strain

Fill a chilled coupe or small Collins glass with crushed ice (if serving on the rocks) or leave chilled and serve straight up. Double-strain the cocktail into the glass (use a hawthorne plus fine mesh if you used fresh passionfruit to catch seeds).

Garnish & Serve

Top the drink with a small mound of crushed ice if served on the rocks. Lightly grate fresh nutmeg over the foam or top of the drink (about a pinch, ~1 tsp). Garnish with half a passionfruit floated on top or a lemon wheel on the rim.

Serve immediately with a straw if on the rocks, or without if served straight up. Enjoy responsibly.