Oh yes, sports fans. The golden goose, the old purple sack with the golden, gooey center, the unverified G.O.A.T. seasonal ingredient for cocktails. I bring you, the passion fruit. I know little to nothing about these little suckers aside from the well known fact that they’re expensive, somewhat annoying to work with, and oh so delicious. They grow on weird vines, they’re mercurial, they have space alien flowers…What else? They’re part and parcel of the holy triumvirate of tiki fruits alongside guava and pineapple (both of which contribute to form fassionola).

The passionfruit is a new world object. It originated in subtropical regions in Brazil and yes, it was used by missionaries in some odd way to spread Christianity, hence, passion, you know, Christ on the cross, dying for our sins, yada, yada, and all that. I always though it was named thus because of aphrodisiacal (I actually spelled that right the first time) qualities because the perfume they exude is second only to guava. Nope, it’s a weird religious thing.

I went a little ham yesterday on the prep. It was a little slow with the numbers and so I used the time to bust out a ton of shit. Some easy stuff like lime sherbet, grapefruit-rosemary sherbet and all the passionfruit and then cut up the husks and made syrup out of those as per the idea from Tiff and then threw the leftovers into a jar to make sweet vermouth. We’ll see. It didn’t come out great last year.

Anyway, we’ve gotten started with the dragonfruit and now passion is back in the mix. I’ve seen some quince here and there too. Guessing guava is around the corner in a month or so along with persimmon. Trying to figure out all new stuff to do with the same old ingredients.