It’s a goodie. We’re at the beginning of passionfruit season and everything old is new again. There’s something tremendous about the combination of passionfruit, gin, absinthe, and champagne. Not exactly Led Zeppelin but more like Pink Floyd during the Gilmour/Waters era with a raging brook nearby. We did something similar with plum and other ingredients a few months ago with the Iron Butterfly, so maybe passionfruit isn’t the main part of the secret or even part of the original. Instead I think it’s this whole gin, absinthe, champagne power trio connection–Juniper, anise, and bready bubbles. Throw plum or passionfruit in there and you’ve got yourself an old fashioned seasonal drink party. I think it’ll work with almost anything. Almost.

Glass Hammer

1.5 oz. Gin

.75 oz. Fresh Lemon Juice

.5 oz. Passionfruit Syrup

.25 oz. Absinthe

Shake, strain into large coupe.

Champagne to float (2 – 3 ounces)

Maybe we’ll bring this one back. Maybe we’ll figure out a new route. Either way, it’s very easy and exceptional. It’s just one of those great drink combos that deserves to be etched in stone or at the very least, in the Flavor Bible.