PASSION PUNCH

This summertime sipper is adapted from Tony Abou-Ganim’s book The Modern Mixologist: Contemporary Classic Cocktails.
1 ½ oz. BarSol Quebranta Pisco
½ oz. Myers’s Rum
1 ½ oz. Beverage Artistry Passion Fruit
2 oz. fresh orange juice
2 oz. fresh lemon sour
2 dashes Angostura Orange Bitters
1 dash ground nutmeg
1 piece fresh passion fruit
orange slices for garnish
lemon slices for garnish
maraschino cherry for garnish
In an ice-filled mixing glass, add the Pisco, passion fruit, fresh orange juice, fresh lemon sour, Angostura orange bitters and ground nutmeg. Shake until the ingredients are well blended and strain them into an ice-filled goblet. Top with a float of Myers’s rum. Garnish with orange and lemon slices and a maraschino cherry.

05/31/2010

by: The Staff

This summertime sipper is adapted from Tony Abou-Ganim’s book The Modern Mixologist: Contemporary Classic Cocktails.

1 ½ oz. BarSol Quebranta Pisco

½ oz. Myers’s Rum

1 ½ oz. Beverage Artistry
Passion Fruit

2 oz. fresh orange juice

2 oz. fresh lemon sour

2 dashes Angostura Orange Bitters

1 dash ground nutmeg

1 piece fresh passion fruit

orange slices for garnish

lemon slices for garnish

maraschino cherry for garnish

In an ice-filled mixing glass, add the Pisco, passion fruit, fresh orange juice, fresh lemon sour, Angostura orange bitters and ground nutmeg. Shake until the ingredients are well blended and strain them into an ice-filled goblet. Top with a float of Myers’s rum. Garnish with orange and lemon slices and a maraschino cherry.