Passion Punch
A fruity and sour gin cocktail ∙ Blend ∙ 4 min ∙ 12.9% ABV ∙
The Passion Punch is a blended gin punch made with fresh passion fruit, Cognac, lime juice, sugar syrup, and Angostura bitters.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Cut a Passion fruit 1 pc in half and scoop the flesh into the blender
- Add the remaining ingredients: London dry gin 60 mlCognac 10 mlLime juice 25 mlSugar syrup 25 mlAngostura aromatic bitters 2 dashes
- Blend with a scoop of crushed ice
- Pour into the chilled glass
- Note: Can be scaled up and served from a punch bowl or a large pitcher
History
Passion Punch traces to the tiki-bar tradition of Victor "Trader Vic" Bergeron, whose Trader Vic's Bartender's Guide, Revised, published in 1972, includes a recipe combining gin, brandy, lime juice, passion fruit, and a dash of bitters that matches this drink.
It belongs to the wider run of tropical punches Bergeron built at Trader Vic's restaurants from the 1930s onward, part of the mid-20th-century American tiki movement that paired rum-bar exoticism with fresh or bottled tropical juices such as passion fruit.
FAQ
How do you make a Passion Punch?
Scoop the flesh of a fresh passion fruit into a blender, add the gin, Cognac, lime juice, sugar syrup, and bitters, and blend with a scoop of crushed ice. Pour into a chilled highball glass; the recipe also scales up for a punch bowl or large pitcher.
What is in a Passion Punch?
One fresh passion fruit, 60 ml London dry gin, 10 ml Cognac, 25 ml lime juice, 25 ml sugar syrup and 2 dashes of Angostura bitters.
