Passion fruit martini recipe
 The sweet and sour combination of vanilla vodka, passion fruit liqueur, freshly squeezed lime juice and a simple vanilla syrup makes this party classic unique and delicious. 100g/3½oz caster sugar50ml/2fl oz water10ml/2 tsp vanilla extract 100g/3½oz caster sugar 50ml/2fl oz water 10ml/2 tsp vanilla extract 2 handfuls ice2 passion fruit50ml/2fl oz vanilla vodka 15ml/1 tbsp passionfruit liqueur (such as Passoa)15ml/1 tbsp freshly squeezed lime juice50ml/2fl oz Prosecco, to serve 2 handfuls ice 2 passion fruit 50ml/2fl oz vanilla vodka 15ml/1 tbsp passionfruit liqueur (such as Passoa) 15ml/1 tbsp freshly squeezed lime juice 50ml/2fl oz Prosecco, to serve Method For the vanilla syrup, put the caster sugar in a small non-stick saucepan over a medium heat then pour in the water and vanilla extract. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer.Fill a cocktail shaker with ice. Halve the passionfruit, scoop out the insides of one and a half and add them to the shaker. Pour 10ml/2 teaspoons of the cooled vanilla syrup over the ice along with the vodka, liqueur and lime juice. Shake vigorously for 8-10 seconds.Strain the mixture into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Float the remaining passionfruit half on top of the drink and serve the Prosecco on the side. We recommend pouring the Prosecco into the passionfruit martini once served! For the vanilla syrup, put the caster sugar in a small non-stick saucepan over a medium heat then pour in the water and vanilla extract. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the vanilla syrup, put the caster sugar in a small non-stick saucepan over a medium heat then pour in the water and vanilla extract. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer. Fill a cocktail shaker with ice. Halve the passionfruit, scoop out the insides of one and a half and add them to the shaker. Pour 10ml/2 teaspoons of the cooled vanilla syrup over the ice along with the vodka, liqueur and lime juice. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Halve the passionfruit, scoop out the insides of one and a half and add them to the shaker. Pour 10ml/2 teaspoons of the cooled vanilla syrup over the ice along with the vodka, liqueur and lime juice. Shake vigorously for 8-10 seconds. Strain the mixture into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Float the remaining passionfruit half on top of the drink and serve the Prosecco on the side. We recommend pouring the Prosecco into the passionfruit martini once served! Float the remaining passionfruit half on top of the drink and serve the Prosecco on the side. We recommend pouring the Prosecco into the passionfruit martini once served! Recipe tips Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge.