Mother's Ruin

1. 1

   Put the passion fruit puree, rum and Simple Syrup in a cocktail shaker, add large ice cubes, shake vigorously, double-strain into a champagne flute and top with the champagne.

2. 2

   Use a bar spoon to slowly pull from the bottom to mix throughout.

3. 3

   Garnish with a rose petal.

4. 4

   Combine the sugar and 1 cup water in a small saucepan and bring to a boil.

5. 5

   Cook, stirring, until the sugar dissolves.

6. 6

   Remove from the heat and let cool completely.

7. 7

   Keep covered in the refrigerator up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.