The provocatively named cocktail, created at the Townhouse in London in 2003 by Douglas Ankrah, is a Martini in name only, but has gone on to become a modern classic. Made with vanilla vodka, passion fruit liqueur and passion fruit purée, the final flourish is a shot glass of chilled Champagne served alongside the drink (intended to alternate with the cocktail as a palate cleanser).
- 1 1/2 ounces vanilla vodka, preferably Grey Goose La Vanille or Absolut Vanilla
- 1/2 ounce passion fruit liqueur, preferably Passoã or De Kuyper
- 2 ounces passion fruit purée
- 2 barspoons vanilla sugar (see Editor's Note)
- 2 ounces chilled Champagne, to be served on the side
Garnish: half of a fresh passion fruit
- Combine all ingredients, except the Champagne, in a mixing tin and shake with ice.
- Strain into a chilled Martini glass.
- Garnish with half of a sliced-open passion fruit.
- Serve with shot of chilled Champagne on the side.
5 cups granulated sugar
2 vanilla pods
Combine all ingredients in a food processor and blitz until integrated. Sift through a sieve before using or storing.