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
Not yet rated
Average
4.5 stars
(5 ratings)
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