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.
INGREDIENTS:
- 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
DIRECTIONS:
- 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.