When I lived in New York, one of my favorite winter desserts was the passion fruit tart at The City Bakery. It was nothing less than a burst of sunshine during the long, cold months when springtime felt so far away. My winters aren't so cold or so long anymore, but I still love the taste of passion fruit, right at home in this variation of a Bellini. Cheers!
PASSION FRUIT BELLINI
1 oz. Passion Fruit Syrup (see recipe below)
3 oz. Prosecco
2 short dashes Fee Brothers Grapefruit Bitters
Pour the passion fruit syrup in a champagne flute; add 2 short dashes of grapefruit bitters. Top with 3 oz. Prosecco.
Passion Fruit Syrup:
1 cup Ceres Passion Fruit Juice (a boxed juice blend, available at Whole Foods)
1/2 cup sugar
1/2 cup Alizé Gold Passion Liqueur
Combine in a small saucepan and bring to a boil; stir to dissolve sugar, then lower heat and simmer for about 15 minutes. Remove the syrup from the heat and cool before using.
Note: It can be difficult to find pure passion fruit juice or puree, but if you're able to find it, you can make a syrup from that (add sugar to taste). In that case, you won't need the Alizé. I'd be more specific in the ratio of juice to sugar, but haven't been able to find a local resource for the juice.