Passion Punch
Ingredients
- 1 fresh Passion fruit
- 2 oz Tanqueray London Dry Gin
- 1⁄4 oz Cognac
- 3⁄4 oz Lime juice
- 3⁄4 oz Sugar syrup 'rich'
- 2 dash Angostura Aromatic Bitters
Method
Glassware:
Serve in a Collins glass
Method:
Cut passion fruit in half and SCOOP flesh into blender. Add other ingredients and BLEND with 6oz scoop crushed ice. Serve with straws.
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide. The recipe is accompanied by the 'TV' logo indicating that Trader Vic created it.
Review:
To quote the Trader, "A robust libation with the opulence of 'down under'."
