- 1
- 20 mins
- 25 mins
4.3/5
(7 Votes)
Ingredients
- 1 ounce passion fruit puree
- 1/2 ounce dark rum
- 1/2 ounce Simple Syrup, recipe follows
- 4 ounces champagne
- Rose petal, for garnish
- 1 cup sugar
Preparation
Step 1
Directions
Put the passion fruit puree, rum and Simple Syrup in a cocktail shaker, add large ice cubes, shake vigorously, double-strain into a champagne flute and top with the champagne. Use a bar spoon to slowly pull from the bottom to mix throughout. Garnish with a rose petal.
Simple Syrup:
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. Yield: 1 1/2 cups
Recipe courtesy of Geoffrey Zakarian
CATEGORIES:
Rum
Beverage
Mixed Drinks
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