
From Imbibe Magazine·Created by Douglas Ankrah·View original →
Add the first 4 ingredients to a shaker. Shake hard with ice. Double strain into a chilled coupe. Top with sparkling wine. Garnish.
Vanilla Syrup Split the vanilla beans in half and scrape the insides. Steep the spent vanilla and beans in hot water for 10+ minutes to taste. Strain out the vanilla. Whisk infused water together with sugar until fully incorporated. Store in a clean glass container under refrigeration for up to 3 weeks.
Passion Fruit-Mamey (or Mango) Syrup In a high-speed blender blend together the passion fruit, mamey, and sugar until fully incorporated. Pass through a chinois. Store in a clean glass container under refrigeration for up to 3 weeks. If mamey is unavailable, mango can be substituted.