Tropical, sweet, and unapologetically fun — with a Prosecco chaser served on the side.
Douglas Ankrah's original intention was to give drinkers control over the sweetness. The cocktail itself is sweet and tropical. The Prosecco is dry and acidic. Drinking them together — alternating sips — creates a back-and-forth that neither drink achieves alone.
If you add the Prosecco to the cocktail directly, you lose the contrast and the cocktail goes flat. The separate chaser is part of the experience, not just a presentation choice. Some bars serve it in a test tube on the side for visual impact.
Add 2 fresh strawberries to the shaker before everything else and muddle briefly. The strawberry adds a berry layer that works brilliantly with the passion fruit.
Replace half the passion fruit purée with mango purée. Sweeter and more tropical — better in summer.
Blend all ingredients (minus Prosecco) with 1 cup of ice. Serve in a wine glass with a passion fruit half floated on top. Still serve the Prosecco shot separately.
Add 2 thin slices of red chilli to the shaker. A tiny but noticeable heat on the finish — trending in UK cocktail bars right now.