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Whiskey Passion Cocktail1 drink Ricky Alvarado / Bar Manager, Bordel, Chicago, IL; Published in Imbibe Fall 2019; Photo by Ethan Jollie |
| Ingredients for the Cocktail: | |
| • | 1 1/2 oz. rye whiskey |
| • | 3/4 oz. grapefruit juice |
| • | 3/4 oz. fresh lemon juice |
| • | 1/4 oz. Passion Fruit Syrup |
| • | 1/4 oz. Vanilla Syrup |
| Ingredients for the Passion Fruit Syrup: | |
| • | 1 quart The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1 quart simple syrup (1:1) |
| Method for the Passion Fruit Syrup: | |
| Combine 1 quart of Passion Fruit concentrate with 1 quart simple syrup (1:1). Shake to combine and refrigerate for up to 2 weeks. | |
| Ingredients for the Vanilla Syrup: | |
| • | 1 quart simple syrup (1:1) |
| • | 1 tbsp. vanilla extract |
| Method for the Vanilla Syrup: | |
| Combine 1 quart of simple syrup (1:1) with 1 tablespoon of vanilla extract. Shake to combine and refrigerate for up to 2 weeks. | |
| Method for the Cocktail: | |
| Add all of the ingredients to a shaker with ice. Shake to chill, then fine strain into a rocks glass over fresh ice. Garnish with dehydrated (or fresh) lemon wheel and fresh rosemary sprig. | |