Illustrations by Robin N. Watts
After what seems like years debating about the livelihood of this random tree that lives in front of our house, we finally went and had a professional diagnosis its current state. It’s confirmed: that tree is indeed diseased and dead. You’d think it would be easy to spot a dead tree, but it’s not. They look surprisingly lifelike well after they’ve ceased to be a living tree. So we had it removed along with the two lavender bushes you’ve seen star in a few drinks around here. They were also dead; we can all blame this California drought (and not my poor gardening skills).
So now we have the exciting decision to make regarding what to plant in the empty spaces. While I should be thinking cactus plants and other plants that require little water, what I really want are some fruit trees out front. And what I most want are some passion fruit trees.
Not only would I have fresh passion fruits five feet from my doorstep, but I would also have those amazing blooms that come with the trees. Have you guys ever seen one? They’re like a gaudy space alien in technicolor. I need these in my life.
If I had these trees and their fruit readily available, THIS cocktail would be the go-to cocktail around my house. Highlighting the passion fruit but balancing it out with a little sweet Meyer lemon juice and, of course, an egg white. When I developed this recipe, I was using 10 Cane Rum for the base. And then it got discontinued and I’m lamenting the fact I used up my last bottle before I found this out. Another good option is Caña Brava by the 86 Co. Or, you know, use what you like.
If I’m going to plant some passion fruit trees, I guess I’d also need a Meyer lemon tree. And a lime tree. But I think I’m getting ahead of myself. Let’s hope I can keep this one alive first.
1-1/2 ounces rum, such as Caña Brava
3/4 ounce fresh passion fruit pulp
1/2 ounce simple syrup
1/2 ounce freshly squeezed Meyer lemon juice
1 egg white
- In a shaker, add rum, passion fruit pulp, simple syrup, meyer lemon juice and egg white. Dry shake, hard, for 20 seconds to get a good froth. Add ice â…” up shaker. Shake an additional 20 second and double strain into a chilled cocktail coupe.
Tasting notes: bright, low acidity, silky mouthfeel, passion fruit forward.
Fans of our Wine Wine Wine posts will recognize Robin N. Watts as the man behind all of our wine picks. Besides a lover of wine, Robin also is a damn fine illustrator. Find more about his illustration works at robinnwatts.tumblr.com.
I doubt anybody has seen a passion fruit tree because they don’t grow on trees, they grow on vines 🙂 If you get one eventually, make sure to pick a self-pollinating one that produces edible fruit. Many varietals don’t produce tasty fruit. You might consider a pomegranate tree for that space. They are virtually indestructible, even with the ongoing drought, and its nice to have a neverending supply of pomegranate juice on hand.
This recipie is great!! I used Havana Club rum and it was delicious. I also added a touch of Agnostura bitters to play into the flavor which I reccomend. Lastly, the flavor notes are on par with the recipie. A must try for anyone and a keeper for sure!
Thanks!! Glad you enjoyed it!