Passion fruit; the name speaks perfect volumes. This delectable little fruit truly comes into its own during the hottest of summer months and is undoubtedly worth the wait. With its guarded exterior and lusciously tangy, seeded center, the little edible portion of this fruit is utterly tantalizing. While sipping back the silky insides of the passion fruit is a speechless experience, every other sense simply goes wild. Just picture, cutting through its dark red exterior and catching that first glimpse of its bright orange flesh, sitting delicately in the hollow interior, like the milk of a coconut. It’s as if the world goes silent and all that exists is you and your passion fruit.
Luckily for us this experience translates swimmingly into cocktail form, quite possibly dangerously so. Maracuja, the Brazilian word for passion fruit, where it is also largely grown, celebrates the flavor of passion fruit while adding various other contours to tingle the taste buds. Maracuja packs and makes a fabulous, tropical style punch, perfect for day parties that extend well into the night. This is one is worth the labor. Your friends and family, along with your inner samba dancer, will thank you.
MaracujaServing Size: 1 (but do multiply and make punch!)
1 oz Bulleit Rye
1 oz Castel D’ajac Brandy
1 passion fruit seeds and flesh only
¾ oz Perfect Puree Passion Fruit Concentrate (or passion fruit nectar)
½ oz apricot nectar
½ oz Calpico Lychee juice (optional, can substitute another ¼ oz apricot nectar)
¾ oz Olallieberry Honey syrup
½ oz lemon juice
Add all ingredients and shake vigorously over ice for 30 seconds. Enter entire contents, ice, seeds and all into a glass of your choice. Garnish with fresh passion fruit seeds and serve, over and over again!
Olallieberry Honey Syrup
1 cup Virgin California Olallieberry Honey (available at Whole Foods, but regular honey can be used)
1 ¾ cups water
½ cup sugar
Bring water in a saucepan just barely to a boil and turn stove off. Add honey and sugar. Stir until dissolved.