This passionfruit martini delivers intense and zesty flavours. A splash of coconut liqueur adds an extra (and very delicious) tropical buzz to this take on the much-loved passionfruit cocktail – a modern classic in the cocktail world.
Try serving a slice of passion fruit cake with your cocktail.
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Like so many cocktails, there’s more than one version of the passionfruit martini (or the Maverick martini as it is alternatively known) knocking around. Rather than regurgitate another recipe for exactly the same, I’ve chosen to add an extra flavour dimension to my rendition.
I’ve swapped the Passoã passionfruit liqueur, common in so many passionfruit martini recipes, for Malibu coconut liqueur. This easy swap takes the tropical notes of this wildly popular drink up a notch.
Let me tell you, the blend of passionfruit puree, lime, vanilla and coconut works a treat. The result is a fruity and tart drink that delivers big on flavour, indulgence and fun.
What makes this passionfruit cocktail special?
This passionfruit martini recipe is:
- quick and easy to make
- fresh, fruity, zesty and full of tropical flavours
- fun – especially when served with a shot glass of Prosecco
- different – it may not be a true martini but it is a bold, stylish and confident drink
- adaptable – I have plenty of ideas for how to switch things up in this recipe, all detailed in this post
Really, it would be a shame not to give it a try. And you may like my passionfruit gin and tonic too – it’s another fresh and zesty passionfruit libation.
Ingredients notes
Unlike the original Maverick martini, my passionfruit cocktail is made without passionfruit liqueur. When I was developing this cocktail, not only did I not want to buy another bottle of alcohol just for one recipe, I also fancied introducing a new flavour, so I switched this classic ingredient out for Malibu coconut liqueur, which is very easy to pick up in most supermarkets.
For the side serving of fizz, I’ve used Prosecco, but if you are in an immoderate mood, upgrading to Champagne is totally recommended (haha). It’s a great way to add even more extravagance to this passionfruit cocktail.
Fresh passionfruit puree is at the heart of this passionfruit martini. If you are making just a few drinks, use fresh fruit. However, if you are making a large batch of cocktails you may prefer to use a carton of passionfruit puree. It’s quicker, easier and quite possibly cheaper in this case.
The downside to buying a pre-made carton of puree is that they are large (typically 1-litre packs). However, the puree is usually freezable and can be used for other cocktails such as raspberry and passionfruit martinis, passionfruit mules or passionfruit margaritas. Alternatively, it can be used in baking to make passion fruit curd and passion fruit cheesecake.
Step by step instructions
There are just 3 easy steps to making this libation and it’s ready in less than 5 minutes.
- Extract the passionfruit puree – press the fruit through a sieve leaving the black seeds behind
- Add all other ingredients, including a large handful of ice to the shaker, then secure the lid and shake vigorously for 30-40 seconds.
- Taste, add more syrup or lime juice to suit your taste preferences, shake again then strain the cocktail into martini glasses
The only fiddly part of making this twist on the classic passionfruit cocktail is rubbing the fruit through a sieve. As mentioned, you could always use puree from a carton if you are making a large amount of drinks.
Expert tips
- If you have time pop your cocktail glasses in the freezer for 15 minutes before mixing the drink. This will ensure that the martini is served ice cold
- If you do not own a cocktail shaker use a large jar with a screw-top lid instead
- Since passionfruit can vary in sweetness, it’s a good idea to mix this cocktail without any sugar syrup, taste it and then add syrup in accordance to your tastes
- I don’t like my cocktails too sweet so I typically use only a small amount of sugar syrup unless my fruit is very tart. Use the amount listed in the recipe card as a guide only
- This cocktail can be made without any sweetener at all for an even zestier version of the drink
- And if you prefer sweeter cocktails, simply increase the amount of sugar syrup until you are happy with the flavour (don’t forget to shake again)
- You can use store-bought or homemade sugar syrup for this passionfruit martini
- Storebought fruit puree does contain sugar so you may not need any simple syrup in the cocktail. Definitely taste before pouring and then add some syrup in only if you feel that it needs sweetening up. And if it feels slightly too sweet, add a little extra lime juice
- Champagne, Prosecco, Cava or any other dry sparkling wine can be used as the side serving of fizz
Frequently asked questions
Passionfruit is ripe when the skin is wrinkly. Supermarkets usually sell passionfruit before they get to this stage, so if you pick some up with a smooth skin, pop them in the fruit bowl for a few days to fully ripen.
The unripe passionfruit is really quite tart, but this sharpness mellows as it ripens, so it’s definitely worth hanging on until your fruit is wrinkly to enjoy this passionfruit cocktail at its best.
In short, yes you can, but it’s best to shake it with ice at the point of serving to ensure it is perfectly cold and to remix the passionfruit puree that does sink to the bottom over time.
If you need to make a large batch for a party, decant all ingredients into a screw-top bottle and keep in the fridge for up to 24 hours. When ready to serve, shake the bottle well (to redistribute the fruit puree) then pour a measure into a cocktail shaker and proceed with the recipe.
It’s up to you when to drink the shot glass of Prosecco (or Champagne) that is the classic accompaniment to a passionfruit martini.
Personally, I like to drink it after the martini to refresh my palate, but you may prefer to take the occasional sip whilst savouring the passionfruit drink itself. Pouring it into the drink is a popular course of action too. That’s if there is room in the glass.
Yes, you can. Your best bet is to try making it with a non-alcoholic distilled spirit vodka alternative and using coconut or passionfruit syrup in place of the simple syrup. Use Nosecco or non-alcoholic sparkling wine instead of Prosecco.
Variations and substitutions
As I’ve alluded to, buying a bottle of alcohol purely for one cocktail is not high on my agenda. But part of the beauty of the passionfruit martini is how adaptable it is. That’s exactly why this coconut version, made without Passoã passionfruit liqueur came about. Depending on what’s in your drinks cabinet, try these other variations too:
- Go traditional and replace the coconut rum with Passoã passionfruit liqueur
- Make the passionfruit cocktail but serve it without the shot glass of Prosecco – it’s a fun extra but it is by no means mandatory
- Keep on a tropical theme by using either mango liqueur or lychee liqueur in place of the coconut rum listed in this recipe (or the more usual Passoã in other recipes)
- Make it without vanilla vodka and use standard vodka instead if you prefer
- Or if you would like the hint of vanilla but find yourself without vanilla vodka then use regular vodka and ¼ teaspoon vanilla extract
- Add in a small amount of chilli liqueur to impart a little heat to your passionfruit cocktail (Ancho Reyes is wonderful – 1½ teaspoons should be plenty)
- Shake the cocktail with egg white added in to create a passionfruit cocktail with a foam top. Or keep it vegan by adding in aquafaba in place of egg white instead
More fruity cocktails to try
If you have tried this passionfruit cocktail? Please give it a rating or comment. I love to hear how you get along with my recipes.
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📖 Recipe
Passionfruit Martini with Coconut
Ingredients
- 80 ml Vanilla vodka see notes
- 30 ml Coconut liqueur I used Malibu
- 3 Passionfruits or 45ml passionfruit puree
- 30 ml Lime juice
- 10 ml Sugar syrup or to suit tastes
- 60 ml Prosecco or other sparkling wine
- Passionfruit quarters for garnish
Instructions
- Put 2 cocktail glasses in the freezer to chill (up to 15 minutes in advance)
- Suspend a sieve over the cocktail shaker, cut each passionfruit in half (reserve one half for garnishing) and scoop the flesh and seeds into the sieve. Use a metal spoon to push and press the fruit through the sieve. Ensure you collect 45ml of puree. Discard the seeds
- Add the vodka, coconut liqueur and lime juice to the shaker along with a large handful of ice. Secure the lid and shake hard for 30 seconds. Taste the cocktail then add sugar syrup according to tastes, then shake again for another 15 seconds
- Strain the cocktail into the chilled glasses. Chop the reserved passionfruit in half and float a a piece on each drink before serving with a small glass of Prosecco alongside
Notes
Expert Tips
- If you have time pop your cocktail glasses in the freezer for 15 minutes before mixing the drink, this will ensure that the martini is served ice cold
- If you do not own a cocktail shaker use a large jar with a screw-top lid instead
- Since passionfruit can vary in sweetness, it’s a good idea to mix this cocktail without any sugar syrup, taste it and then add syrup in accordance to your tastes
- I don’t like my cocktails too sweet so I typically use only a small amount of sugar syrup unless my fruit is very tart. Use the amount listed in the recipe card as a guide only
- This cocktail can be made without any sweetener at all for an even zestier version of the drink
- And if you prefer sweeter cocktails, simply increase the amount of sugar syrup until you are happy with the flavour (don’t forget to shake again)
- You can use store-bought or homemade sugar syrup for this passionfruit martini
- Storebought fruit puree does contain sugar so you may not need any simple syrup in the cocktail. Definitely taste before pouring and then add some syrup in only if you feel that it needs sweetening up. And if it feels slightly too sweet, add a little extra lime juice
- If using regular vodka with vanilla extract, around ¼tsp of extract should suffice – vanilla can be overpowering in large quantities
- Champagne, Prosecco, Cava or any other dry sparkling wine can be used as the side serving of fizz
- However, this fruity libation is more than delicious served just on its own
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