EVERLEAF

PASSIONFRUIT - LEMON CURD - AGAVE SYRUP - GINGER BEER

This one’s an absolute treat using saffron and vanilla dreamboat, Everleaf, perfectly balanced with some zingy passionfruit and lemon curd for a velvety texture and creamy, foam top.

A final touch of ginger beer for a little extra spice, and this is one passion project we can well and truly get behind.

GLASS

Coupe

METHOD

Shake

DIFFICULTY

Not too tricky

Passion Project

Add all liquid except the ginger beer to the shaker, plus the pulp and seeds of one and a half passionfruit, leaving one untouched for the garnish.

Pack the shaker with ice and shake for roughly 15 seconds or until the outside of your shaker is frosted with condensation.

Strain into the glass. This will be easier if you double strain, if you can, using a hawthorn or less fine strainer over the mouth of the shaker to catch the pulp and seeds first, and pouring through a fine strainer to catch any left over bits. If not, fine straining alone will work just fine, it will just take a little more patience and you may have to empty out your fine strainer of pulp a couple times while you pour.

Top with the ginger beer, float the remaining passionfruit half in the coupe. You can rest an edible flower on top for extra flourish if you want to up your AF game.

Ingredients

35ml Everleaf
25ml Lemon curd
15ml Agave syrup
25ml Ginger beer
-
Two passionfruit
Edible flowers

Method