Passion Fruit Grows From Northern Brazil to Argentina
Get 7 to 10 passion fruits, about $2 apiece (they look kind of like big plums). Cut them in half and scoop out the contents into a bowl.
You’ll get about 1/2 cup of Passion Fruit innards.
Over a Medium Heat in a Saucepan, heat:
1 cup organic Cane Sugar
1 cup pure water
1/2 cup Passion Fruit innards (no pith!)
Stir over medium heat, and bring it to a gentle boil for a minute.
Remove from heat, cover, and let it cool for about an hour.
Now add two more passion fruit innards to it to brighten it up and give it some fresh flavor. (optional – here’s where those 2 to 3 “extra” passion fruits you bought come in!)
Strain it through a sieve and you should have about 1 cup.
(The extra pulp? You can blend up the pulp and use it on toast or add it to juice)
Transfer the mixture to a bottle.
Add 1 oz vodka to the top so it’ll preserve it up to a month in the fridge.
Cork it.
You’ll need about 4 ounces of this to make a very good Hurricane Cocktail!
Site Author, David Jonathan Curtis: David Jonathan Curtis, a seasoned professional in his fifth decade of bartending and bar management, began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in both iconic Midtown clubs and Wall Street bars, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
