Valentine’s Day is a bit different with a toddler in the house. Any/all romantic candlelit dinners have been replaced by wrestling matches on the living room floor – the three of us feasting from Fiona’s lunchbox, while Grizzly circles for scraps. I suppose there is one thing that hasn’t changed . . . Audrey and I will enjoy a cocktail or two. In fact, it will surely feel more deserved than years past. Have I mentioned that I think my daughter is part howler monkey?? Anyway, this year’s cocktail was inspired by our honeymoon in Kauai. We’d picked up a few bottles of passion fruit syrup from Aunty Liliko’i. We basically put it on/in everything, from salad dressings to cocktails. Well, that was over five years ago and I’ve long since run out of the stuff. So when I realized that Jennifer Colliau released her own passion fruit syrup, I grabbed a whole case of the stuff! Still, after coming up with this recipe I might be going back for more sooner rather than later. The sweet and tangy tropical flavors are complemented perfectly by the Gran Classico Bitter. Truly one special little cocktail for one special little lady. I hope you give it a try!

Sonata No. 23 | HonestlyYUM

Sonata No. 23 | HonestlyYUM

Sonata No. 23 | HonestlyYUM

Sonata No. 23 | HonestlyYUM

Sonata No. 23 | HonestlyYUM

Sonata No. 23 | HonestlyYUM

Sonata No. 23 | HonestlyYUM

Sonata No. 23 | HonestlyYUM

SONATA NO. 23 COCKTAIL

  Recipe serves 2

Ingredients:

  • 3 oz aged rum
  • 1 oz Gran Classico Bitter
  • 2 oz lime juice
  • 1 1/2 oz passion fruit syrup
  • 1/2 oz rich simple syrup (2 parts sugar to 1 part water)

Directions:

  • Add rum, Gran Classico, lime juice, simple syrup, and passion fruit syrup into a shaker full of ice. Shake well and double-strain into two chilled coupe glasses. Garnish with an orchid flower and serve!!

(images by HonestlyYUM)