Elixir of Passion
Aim
To bring a tropical taste and give it a twist with the port float.
Apparatus
ShakerTeaspoon
Hawthorne Strainer
Highball Glass
Materials
- 50ml Pineapple Elixir
- 50ml Fresh Pineapple juice
- 30ml Fresh Passion fruit juice
- 25ml Freshly Squeezed Lime juice
- 5ml Passion fruit syrup
- 2 dash Angostura Bitters
- 2 tsp Honey
- 10ml LBV Port Float
- 1.7oz Pineapple Elixir
- 1.7oz Fresh Pineapple juice
- 1.0oz Fresh Passion fruit juice
- 0.8oz Freshly Squeezed Lime juice
- 0.2oz Passion fruit syrup
- 2 dash Angostura Bitters
- 2 tsp Honey
- 0.4oz LBV Port Float
Method
- Place two teaspoons of honey into the shaker
- Pour in a small amount of warm water to melt it
- Add the remaining ingredients except the Port
- Add plenty of ice and shake
- Strain into a Highball glass
- Float the Port over the top. (Slowly pour the Port over the back of a spoon onto the side of the glass)
Results
A stunning cocktail that shows off the pineapple and spice of the rum
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