Drinks Recipes Sparkle All Year

Passion Fruit Spritz

Sparkle All year

Well, I guess today is a good day to do another Champagne Cocktail post because…. it’s my birthday! For some reason 25 seems like a really big deal to me. I’m not sure if it is because 25 is a quarter century, it’s halfway to 50, it’s only 5 years until 30 or because at 25 I am certainly not a “kid” any more. Although I honestly still feel like I just turned 18!

Baby Robyn

Either way, I have to say I am pretty happy with what I have accomplished during these first 25 years and I really hope that the next 25 will be even better as I continue to mature and grow into who I am supposed to be. Who knows what this year will bring, but I really hope it’s a great one and filled with a ton of good eatin’ and drinkin’. 🙂

Without further ado…. on to the drink. I made this cocktail for my family while we were out at the cabin over the family day long weekend. My mom and I were searching all over for passion fruit purée and never did track any down, so we had to make do with some substitutions: passion fruit syrup and passion fruit juice blend. I’ll post both the original recipe from Rachael Ray Magazine and the version I made with the substitutes.

Pigeon Lake

Passion Fruit Spritz

ORIGINAL RECIPE ( 2 servings)

1. Lightly wet the rims of 2 flutes, then dip them into a mixture of 1 tsp sugar and 1/2 tsp cayenne pepper.

2. In a cocktail shaker filled with ice, add 2 oz. bottle passion fruit purée  1/2 oz. simple syrup and 1 oz fresh lemon juice. Shake well. Strain into the flutes, then top with champagne.



1. Lightly wet the rims of 4 wine glasses and then dip them in sugar.


2. Fill a cocktail shaker (or any container, I used a glass jar) with ice.


2. Add 2 oz. of passion fruit syrup.


3. Add 4 oz of passion fruit juice.


4. Add 2 oz of fresh lemon juice.


5. Shake well and strain into the glasses.


6. Top with Champagne and another splash of the passion fruit syrup. Enjoy!

20130220-182218.jpgI thought our substitutions worked very well. But I mean, really, mixing any sort of sweet, fruit purée/ syrup/juice into Champagne could never really be bad, could it? I am kind of curious how the cocktail would have tasted had I used the cayenne pepper on the rim. Maybe next time.

I have a busy, birthday filled weekend ahead of me and I need to get packing as I am leaving on holidays Tuesday! I can’t wait to get out of Edmonton and into the sunshine…. it’s been a long, long stretch since my last vacation, (well, that’s how it feels, at least) and boy do I feel like I deserve a break! Can’t wait!

Happy Friday (and Birthday to me :))!


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