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Passionfruit Breeze

The Passionfruit Breeze is an exotic and vibrant cocktail that combines the tart sweetness of passion fruit with the zesty flavors of lime and pineapple juice. Enhanced with vodka and topped with Aperol, this refreshing drink is perfect for those who love tropical flavors and a touch of sophistication

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Passionfruit Breeze

Passionfruit Breeze

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Aperol, Lime Juice, passion fruit, passion fruit cocktail, passion fruit vodka cocktails, pineapple juice
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.5 oz vodka
  • 1 oz Aperol
  • 0.75 oz lime juice
  • 0.5 oz pineapple juice
  • 3 spoonful of passion fruit pulp
  • passion fruit seeds for garnish

Instructions

  • In a highball glass, add the scoops of passion fruit pulp.
  • Pour in the vodka, lime juice, and pineapple juice.
  • Fill the glass with crushed ice.
  • Top the drink with 1 oz of Aperol, allowing it to gently mix with the other ingredients.
  • Stir gently to combine the flavors.
  • Garnish with a lime wheel or passion fruit seeds for an extra tropical touch.
  • Serve immediately and enjoy your Passionfruit Breeze!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Passionfruit Breeze is a delightful blend of tart, sweet, and bitter flavors that transports you to a tropical paradise. The passion fruit pulp provides a bright, tangy sweetness, while the lime juice adds a zesty kick. The pineapple juice complements these flavors with its tropical sweetness, and the vodka adds a smooth, clean base. Topped with Aperol, this cocktail has a slightly bitter finish that balances the overall sweetness, making it a sophisticated and refreshing choice for any occasion.

Passionfruit Breeze
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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