Step into Spring with a Passion fruit & Kaffir Lime Spritz

Hurrah for Spring! The sweet season of delight has arrived and there is a sense of harmony that sings through the open sky. It is that time of the year when the birds are singing, colourful flowers are blooming, and the cool winds are scattering the sweetness of the flowers across the earth that looks like it has just awakened from its sleep.

The colours of Spring have inspired us to experiment with new flavours and nothing beats the exotic combination of Passionfruit and Kaffir Lime Leaves.

Passionfruit represents what tropical flavours are to the hilt. This small tropical fruit, that grows on perennial vines, is a member of the Passiflora family. It has a hard purple or yellow shell around a soft juicy yellow pulp with lots of seeds. The fruit has an unusual taste that is a sweeter and a tarter cousin of citrus. Though the fruit is native to South America, it is also cultivated across the globe in regions like Australia, New Zealand, Hawaii, Asia. USA, Europe, South Africa & Kenya. Passionfruit has tremendous health benefits as well. Move over oranges, the Passionfruit is a powerhouse of Vitamins, fibers, minerals, and antioxidants. It helps boost immunity, fights the common cold and flu, lowers inflammation, improves skin health, eases digestion, improves eye health, lowers cholesterol, and the risk of diabetes

Kaffir lime leaves are thick dark green leaves with a glossy sheen that have an intense lime-lemon fragrance once torn. The leaves are too tough to eat on their own and are used as a flavouring ingredient essential in Southeast Asian dishes. Its fragrance is distinct, refreshing, and irreplaceable.

Passionfruit & Kaffir Lime Spritz

A perfect tropical thirst quencher to pair with your lazy Sunday Brunch. We cannot keep our lips off this divine beauty.

INGREDIENTS

  • 45 ml / 1.5 oz Gin
  • 15 ml / ½ oz Homemade Passionfruit Liqueur
  • 10 ml / 1/3 oz Passionfruit Juice
  • 15 ml / ½ oz Fresh Orange Juice
  • 20 ml / 2/3  oz Fresh Lime Juice
  • 1 Fresh Passion Fruit
  • 2-3 Kaffir Lime leaves
  • 2-3 dashes Lemon Bitters
  • Prosecco to top up.
  • Garnish: Kaffir Lime Leaf, Flowers & a dash of Passionfruit Pulp

DIRECTIONS

  • Scoop out the Passion Fruit pulp (leave a little bit for the garnish) and add it to the shaker along with the Lime Juice. Gently press down with the muddler to get the Passion Fruit juice out.
  • Tear the Kaffir Lime leaves and add them to the shaker tin along with the rest of the ingredients except the Prosecco.
  • Hard Shake and double Strain into an old-fashioned glass filled with ice.
  • Top with Prosecco. Give a gentle stir.
  • Garnish with a Kaffir Lime Leaf, a bit of Passion Fruit Pulp, and Flowers.

Tasting Notes: The aromatic sweet-tart flavour of the Passion Fruit is the main star of this cocktail. The herbal, citrus, and spice notes of Gin pairs beautifully with the tropical flavours of Passion Fruit. The sharp, spicy, pungent, and zesty bite of the Kaffir Lime leaves balances the sweetness of the fruit along with the lime juice. The Lemon Bitters just brighten up the cocktail and the orange juice adds a citrusy flavour dimension to it. The prosecco is the finishing touch needed to string all the flavours together. All in all, this cocktail packs quite a flavourful punch.

Food Pairing:

  • Small Plates: Potato Wedges with Chili Mayo Sauce; Popcorn; Black Bean Guacamole & Corn Chips; Dahi Vada; Chicken Satay; Bacon Wrapped Shrimp; Sushi & Sashimi; Ceviche; Tandoori Prawns.
  • Greens / Soups: Thai Green Papaya Salad; Smoked Trout Salad; Crab Salad.
  • Big Plates: Ginger Chicken with Jasmine Rice; Barbecued Chicken & Black Bean Tacos; Ham & Cheese Stuffed Chicken Cutlets with Mustard Sauce and a side of Green Vegetables; Roasted Duck Breasts with Beetroot Puree and Root Vegetables; Pandi Curry with Kadumbuttu (Steamed Rice Balls); Tiradito served with Sweets Potatoes; Pan-Seared Salmon with Lemon Garlic Butter Sauce with a side of Grilled Asparagus and Brown Rice; Blackened Mahi Mahi with Crunchy Coleslaw; Lobster Rolls with Butter and Mayonnaise; Cheese Souffle; Curd Rice with Papad & Pickle; Vegetable Biryani.
  • Desserts: Mango Pavlova; Chocolate Truffles; Ice Cream Pie with Caramel Sauce; Créme Brûlée; Lemon Meringue Éclairs; Coconut Pie; Mango Shrikhand; Sandesh.
        
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