Recipe: The Perfect Maracuyá Cocktail
Upon arriving late my first night in Boston, I I wasn’t sure what to expect from the only restaurant still open in the casino, but everything about that experience was bliss, including a new cocktail I was introduced to featuring my all time favorite fruit: maracuyá (also known as: chinola, parcha, passionfruit, etc.). An instant winner, I knew I had to work on recreating it.
Upon arriving late my first night in Boston, I I wasn’t sure what to expect from the only restaurant still open in the casino, but everything about that experience was bliss, including a new cocktail I was introduced to featuring my all time favorite fruit: maracuyá (also known as: chinola, parcha, passionfruit, etc.). An instant winner, I knew I had to work on recreating it.
First on the list of signature cocktails, the Luna: Silver/Blanco Tequila, Aperol, Passionfruit and fresh lime juice. Basically, a passionfruit “margarita'“ except the usual triple sec is now replaced with Aperol. Although I tend to avoid sugary drinks, this cocktail is as refreshing as it is perfectly balanced.
Below is my take on the Luna, my favorite drink of 2023.
Luna Passionfruit Cocktail
COURSE // Cocktail
Prep Time: 10 minutes Servings: 2
Ingredients
45 ml of passionfruit juice
juice of 1 lime
110 ml Tequila
40 ml Aperol
2 tablespoons maple syrup/sugar syrup
ice and lime wedges to serve
Instructions
Fill a cocktail shaker with 1/2 cup ice cubes. Pour over passionfruit juice, lime juice, Tequila, Aperol and sugar syrup.
Cover and shake for at least 30 seconds until the cocktail is well combined and chilled.
Fill each glass with a few ice cubes.
Strain and pour the cocktail equally over the ice cubes in the glass.
Garnish with lime wedges and serve immediately.
