Ingredients
Equipment
Method
- Fill a highball glass with ice and set it aside to chill while you mix the drink.
- If using egg white, add the gin, passion fruit purée, lemon juice, simple syrup, and egg white to a cocktail shaker without ice. Seal and shake hard for 10 seconds. This dry shake whips the egg white into a rich foam.
- Add a cup of ice to the shaker, seal, and shake again for 12 to 15 seconds, until the outside of the shaker is frosty. If you are skipping the egg white, simply combine the ingredients with ice and shake once.
- Empty the ice from the glass and refill it with fresh ice. Double strain the cocktail through the Hawthorne strainer and a fine-mesh strainer into the glass.
- Top with the chilled club soda, pouring slowly so the foam rises. Garnish with the lemon wheel and spoon a little fresh passion fruit pulp on top, if using. Serve immediately with a straw.
Notes
Passion fruit purée: Look for it in the freezer or juice aisle of larger grocery stores or online. For fresh pulp, scoop out 2 to 3 passion fruits and press through a fine strainer to remove the seeds.
Egg white: It is optional but gives the drink a silky texture and a beautiful foam. Raw egg carries a small risk of foodborne illness, so use pasteurized egg white if you are concerned. Aquafaba from canned chickpeas is a vegan alternative.
Gin choice: A classic London dry gin with juniper and citrus notes pairs well with passion fruit. A floral gin makes a softer, more aromatic drink.
Simple syrup: Stir equal parts sugar and hot water until dissolved, then cool. Store in the fridge for up to 1 month.
Balance: Taste and adjust. Add a little more simple syrup if the drink is too tart, or a splash more lemon if it is too sweet.
Making a pitcher: For 6 drinks, stir together 12 ounces (360 ml) of gin, 6 ounces (180 ml) of passion fruit purée, 4 1/2 ounces (135 ml) of lemon juice, and 4 1/2 ounces (135 ml) of simple syrup. Chill, then pour over ice-filled glasses and top each with club soda.
Alcohol-free version: Replace the gin with 2 ounces (60 ml) of chilled green tea or an alcohol-free botanical spirit, and keep the remaining ingredients the same.
Please drink responsibly. This recipe is for adults of legal drinking age. Nutrition (per cocktail) Calories 190 kcal Carbohydrates 13 g Protein 2 g Fat 0 g Saturated fat 0 g Cholesterol 0 mg Sodium 32 mg Potassium 100 mg Fiber 1 g Sugar 11 g
Egg white: It is optional but gives the drink a silky texture and a beautiful foam. Raw egg carries a small risk of foodborne illness, so use pasteurized egg white if you are concerned. Aquafaba from canned chickpeas is a vegan alternative.
Gin choice: A classic London dry gin with juniper and citrus notes pairs well with passion fruit. A floral gin makes a softer, more aromatic drink.
Simple syrup: Stir equal parts sugar and hot water until dissolved, then cool. Store in the fridge for up to 1 month.
Balance: Taste and adjust. Add a little more simple syrup if the drink is too tart, or a splash more lemon if it is too sweet.
Making a pitcher: For 6 drinks, stir together 12 ounces (360 ml) of gin, 6 ounces (180 ml) of passion fruit purée, 4 1/2 ounces (135 ml) of lemon juice, and 4 1/2 ounces (135 ml) of simple syrup. Chill, then pour over ice-filled glasses and top each with club soda.
Alcohol-free version: Replace the gin with 2 ounces (60 ml) of chilled green tea or an alcohol-free botanical spirit, and keep the remaining ingredients the same.
Please drink responsibly. This recipe is for adults of legal drinking age. Nutrition (per cocktail) Calories 190 kcal Carbohydrates 13 g Protein 2 g Fat 0 g Saturated fat 0 g Cholesterol 0 mg Sodium 32 mg Potassium 100 mg Fiber 1 g Sugar 11 g