 | Passion Punch1 drink Tony Abou-Ganim |
| • | 1 1/2 oz. Barsol Quebranta Pisco |
| • | 1/2 oz. Lemon Hart Rum |
| • | 1 1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 2 oz. fresh orange juice |
| • | 2 oz. fresh lemon sour |
| • | 2 dashes Angostura Orange Bitters |
| • | 1 dash ground nutmeg |
| Method: | |
| In an ice filled mixing glass add Barsol Quebranta Pisco, The Perfect Purée Passion Fruit Concentrate, fresh orange juice, fresh lemon sour, Angostura orange bitters and ground nutmeg. Shake until well blended and strain into an ice filled goblet. Top with a float of Lemon Hart rum. Garnish with orange and lemon slices and a brandied cherry. | |