
From Imbibe Magazine·View original →
Combine all of the ingredients in a shaker with ice and shake to chill. Strain into a Collins glass over fresh ice and garnish.
Honey-Passion Fruit Syrup: Start by making a honey syrup by combining 1 cup of water with 2 cups of honey. Simmer on medium heat until the honey dissolves. Remove from heat and let chill. Add just over 1/2 of a cup (150 mL) of passion fruit purée to the mix and stir to combine. Keep refrigerated for up to 2 weeks.