This tropical cocktail combines the exotic flavors of passion fruit-infused light rum, coconut liqueur, fresh lime juice, ginger syrup, and a touch of saline solution. The result is a vibrant and balanced drink that is both refreshing and sophisticated. Whether you're hosting a summer party or enjoying a quiet evening at home, this cocktail is a perfect way to transport your taste buds to a tropical paradise.
Ingredients (Serving: 1)
To prepare this cocktail, you will need the following:
40ml (1 1/3 oz) Passion fruit-infused light rum: Prebatch the light rum with fresh passion fruit juice for 24-48 hours to extract its aromatic and tangy flavor.
20ml (2/3 oz) Coconut liqueur: Adds a nutty, tropical sweetness to the drink.
20ml (2/3 oz) Fresh lime juice: Balances the sweetness with a zesty, acidic note.
15ml (1/2 oz) Ginger syrup: Provides a warming, spicy kick that complements the tropical flavors.
2 drops Saline solution: Enhances the flavors and adds a subtle complexity.
Ice cubes: For chilling and diluting the cocktail.
Garnish: 3 Fresh lychees, to give an extra tropical touch
Instructions
Step 1: Infuse the Rum
Time needed: 24h
Tools:
Strainer
Spoon
Funnel
Bottle (1 liter)
Ingredients:
700ml Light Rum (Suggested brands: Bacardi Carta Blanca, Plantation 3 Stars, Flor De Cana Extra Seco)
200ml Strained passion fruit juice (around 8-9 passion fruit)
Preparing the Prebatched Passion Fruit-Infused Light Rum:
Place the passion fruit pulp and seeds in a strainer. Using a tablespoon, press firmly to extract as much juice as possible while ensuring the seeds are discarded.
Once all the juice has been extracted combine the result with the light rum.
Shake the mixture well and let it infuse in the refrigerator for at least 24 hours (or up to 48 hours for a stronger passion fruit flavor). Occasionally shake the bottle to ensure the ingredients remain well mixed.
Once ready, fine strain the mixture to remove any remaining pieces of passion fruit.
Step 2: Prepare the Ginger Syrup
Time needed: 20 minutes
Tools:
Juice extractor
Knife
Spoon
Water heater or a cooker and a saucepan
Bottle (size according to the recipe)
Ingredients:
1 part Fine Strained Ginger juice
2 part Filtered water
3 part White caster sugar
Example of ratio: 40ml ginger juice, 80ml water, 120g white caster sugar
Procedure:
Heat the water until it's just below boiling.
Add the sugar and stir until it is completely dissolved.
Use a juice extractor to extract the required amount of ginger juice, ensuring the ginger is peeled beforehand using a spoon. Once extracted, strain the juice finely.
Combine all the ingredients thoroughly.
Let the mixture rest for 5 minutes, then pour it into bottles. Store the bottle in a fridge
Step 3: Mix the Cocktail
Tools:
Cocktail shaker
Double strainer
Jigger
Cocktail glass (coupe or Nick&Nora glass recommended)
Toothpick
Fill a cocktail shaker with ice.
Add all the ingredients as specified in the recipe. Be sure to shake the passion fruit-infused rum bottle well before using it.
Shake vigorously for 8-10 seconds to chill, dilute, and mix the ingredients thoroughly.
Strain the mixture into a chilled cocktail glass using a fine mesh strainer for a smooth finish.
Garnish the drink with three fresh lychees, as shown in the picture.
Serve immediately and savor the symphony of tropical flavors.
Tasting Notes
Colour: Brigth yellow
Aroma: Bright and fruity with notes of passion fruit and a hint of coconut.
Flavor: A harmonious balance of sweet, tart, and spicy with a subtle saline undertone that enhances the complexity.
Mouthfeel: Smooth and slightly creamy with a refreshing zing from the lime and ginger.
Tips for Success
Quality Ingredients: Use fresh and high-quality ingredients to achieve the best flavor.
Adjust Sweetness: If you prefer a sweeter drink, increase the ginger syrup slightly.
Dilution: Shake the cocktail thoroughly to ensure proper dilution and balance.
Infusion Time: Don’t rush the rum infusion—letting it sit for the full 48 hours will yield a more robust passion fruit flavor.
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