Passion Fruit Martini Mocktail

Before you start

The modern drink this mocktail borrows from pairs vanilla, passion fruit and lime, then serves a small glass of sparkling wine alongside. Passion fruit carries the whole thing: it is intensely aromatic, very tart and has enough body to stand without a spirit. Vanilla rounds that sharpness into something that tastes tropical and creamy at once.

Pineapple juice is the quiet helper. It adds sweetness and natural foam when shaken hard, so the drink arrives with a light head. Keep the sidecar too: a short pour of non-alcoholic sparkling wine or a dry sparkling grape juice gives a clean, fizzy contrast between sips. Measure the vanilla syrup carefully, because passion fruit varies a lot in acidity.

Ingredients

• 2 ripe passion fruit — or 45 ml (1½ oz) passion fruit puree
• 20 ml (⅔ oz) vanilla syrup
• 15 ml (½ oz) fresh lime juice
• 30 ml (1 oz) pineapple juice
• 1 cup (about 150 g) ice cubes — for shaking
• 60 ml (2 oz) non-alcoholic sparkling wine — or dry sparkling white grape juice, chilled
• ½ passion fruit — for garnish

Method

1. Chill the coupe and the small sidecar glass. Pick passion fruit that are wrinkled and heavy; smooth ones are usually underripe and sour.
2. Halve 2 passion fruit and scoop the pulp and seeds into the shaker. You should have about 45 ml. Keep a fresh half for garnish.
3. Add the vanilla syrup, lime juice and pineapple juice. Taste: it should be sharply tart with a clear vanilla finish.
4. Fill with ice and shake hard for 15 seconds. The long shake builds foam from the pineapple and breaks the pulp away from the seeds.
5. Double-strain into the coupe, pressing the pulp to get all the juice. A few seeds through the strainer are fine.
6. Float the passion fruit half cut-side up on the foam. Pour the sparkling wine into the sidecar glass and serve both together.

Tips for success

• Frozen passion fruit puree is consistent and saves money. Thaw it in the fridge and stir well before measuring.
• If you do not have vanilla syrup, split a teaspoon of vanilla extract into 20 ml simple syrup. Extract contains alcohol, though only a trace ends up in the glass.
• Strain the seeds out for a smooth drink, or leave a few in the glass for the look.

Substitutions

Pineapple juice

An aquafaba or pasteurized egg white shake (15 ml) gives a thicker foam and lets the passion fruit read more sharply. Dry-shake first without ice.

Non-alcoholic sparkling wine

Ginger ale makes a spicier sidecar. Soda water with a squeeze of lime is the driest option.

Vanilla syrup

Coconut syrup or orgeat both work. Orgeat brings almond and contains nuts.

Variations

Long and fizzy

Strain over ice in a highball and pour the sparkling wine directly on top.

Mango passion

Swap the pineapple juice for 30 ml mango nectar for a thicker, sweeter drink.

Troubleshooting

It is painfully sour

Your passion fruit are underripe or very acidic. Add 5 ml vanilla syrup at a time, or let the fruit wrinkle on the counter for a few more days next time.

No foam on top

The shake was too short or the juice was diluted. Use fresh pineapple juice and shake for a full 15 seconds.

Vanilla is barely noticeable

Store-bought syrups vary. Increase to 25 ml and cut the pineapple to 20 ml to keep the balance.

Storage

Shake and serve immediately; the foam collapses within minutes. Keep cut passion fruit covered in the fridge and use within 2 days. Opened non-alcoholic sparkling wine goes flat quickly even with a stopper.