1 1⁄2 oz Venezuelan rum, Diplomatico (Reserva Exclusiva)
1⁄4 oz Coffee liqueur, St. George (NOLA)
1⁄2 oz Passion fruit syrup
1⁄2 oz Lime juice
1 sli Lime (garnish)
Instructions

Shakes all ingredients except lime garnish with ice, strain into a chilled coupe and garnish with a lime wheel.

Notes

For the passion fruit syrup, I use a package of Goya frozen unsweetened passion fruit pulp (14 oz), and sous vide at 135 degrees for 2 hours with equal parts cane sugar. You could also defrost the pulp and blend it with the sugar in a blender for a cold press syrup. Either way, I try to avoid bringing it to too high of temperature via stove top cooking.

Cocktail summary
Year
2018
Is the
author's original creation
Curator
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Average
4 stars
(6 ratings)
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