Passionfruit Martini with Coconut
This passionfruit martini delivers intense and zesty flavours. A splash of Malibu coconut liqueur adds an extra, and very welcome, tropical buzz to this take on the much-loved modern classic Maverick martini.
- 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
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
- 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
How to Drink it
It's up to you when to drink the small 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.
Making in Advance
Although this drink can be prepared in advance, it is best to shake it with ice at the point of serving to ensure it is perfectly cold. So prepare the fruit and measure out the other ingredients, then set aside until ready to shake with ice and pour.
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 (as the fruit pulp will settle on the bottom) then pour a measure into a cocktail shaker and proceed with the recipe.
Calories: 287kcal | Carbohydrates: 40g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 491mg | Fiber: 13g | Sugar: 23g | Vitamin A: 1629IU | Vitamin C: 43mg | Calcium: 21mg | Iron: 2mg