The Drink | Nina’s Passion

Refreshing, fruity, slightly tart & sweet, this beautiful concoction is worthy of an occasion — or just because. It was created at the Hotel Cipriano by Walter Bolzano. Cheers to George Clooney, who named it after his mother. 

  • 2 ripe passion fruit, or 1 tablespoon frozen passion fruit puree
  • 1 ounce St-Germain elderflower liqueur
  • 4 ounces dry sparkling wine, such as Bellavista Brut Franciacorta (we like Blanchard Perez, a dry cava). Mr. Bolzano may not approve, but you can substitute Prosecco as long as it’s dry.
  • Edible flowers, such as nasturtiums, to garnish
  • If you’re using fresh passion fruit, scoop out the pulp and pass through a sieve to separate the seeds. The recipe suggests filtering the puree through a fine mesh sieve, but at this point, we’re ready for our beverage & generally skip this step.
  • Fill a large red wine glass with 3 or 4 ice cubes.
  • Add the passion fruit puree, elderflower liqueur, and sparkling wine.
  • Stir with a bar spoon and garnish with edible flowers.

Cocktail aficionados may notice this is related to a Hugo Spritz, which is 2 ounces Prosecco, 2 ounces soda water, and 1 ounce elderflower syrup ~  garnished with mint leaves.

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