Jeff “Beachbum” Berry’s Passionfruit Syrup

Jeff "Beachbum" Berry, Latitude 29 | New Orleans

Jeff “Beachbum” Berry names passionfruit syrup as one of his essential backbar staples, but advises against using commercial passion fruit juice in the recipe, preferring instead to combine equal parts frozen passionfruit pulp and simple syrup.

  • 1 part frozen 100% passionfruit pulp, preferably Goya, El Sembrador or La Fé
  • 1 part simple syrup (1:1, sugar:water)

  1. Allow the frozen passionfruit pulp to defrost.
  2. Combine with simple syrup in a sealable container and refrigerate until use.

Tagged: cocktail syrups