Hawaiian New Year’s Cocktail ( Sweet and Sour Passionfruit Rum Fizz)

Hawaiian New Year's Cocktail, aka Sweet and Sour Passionfruit Rum Fizz, is a perfect sweet, sour, fizzy tiki libation for ringing in the new year. 

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Another new year requires another new cocktail. Something bright, sweet, tart and refreshing. I know there haven't been many cocktails on my blog as of late, I don't drink much at all anymore. But I do love making them for my site so hopefully I will get back to making more fun tropical cocktails like this one in the new year.

I love a fizzy cocktail for new years and this sweet and sour passionfruit rum fizz fits the bill perfectly.

Ingredients for this passionfruit rum fizz:

• Rum - I like to splurge here since it is New Years and go for a higher quality reserve rum. Koloa and Kohana work well here to keep with the Hawaiian theme.
• Passionfruit juice - from fresh passionfruit or bottles 100% passionfruit juice.
• Passionfruit syrup - can use a bottled syrup ( I like Small Hand Foods syrups) or you can make your own. (Passionfruit Simple Syrup Recipe)
• Pineapple Gum Syrup - from Small Hand Foods. You can also make your own pineapple syrup.
• Tiki Bitters - I love tiki bitters from Bittermen's bitters. Adds balance to the cocktail.
• Prosecco - I prefer prosecco in cocktails like this but you can also us a dry sparkling wine or Brut Champagne.
• Ice cubes - a large square or sphere ice cube looks great in these drinks.
• Fresh Passionfruit - halves for garnish, they float on top of the drink.

How to make the cocktail:

• Set out some fun stemmed glasses
• Add all but the prosecco to a cocktail shaker full of ice
• Add a few cubes of ice to your glasses
• Pour the shaken cocktail into the glasses but not all the way up
• Top off with prosecco - 2-3 ounces, depending on the size of your glasses
• Garnish with passionfruit half and serve

Specialty ice cubes:

You can make square or sphere ice cubes with specialty ice makers you can find online or at large, well stocked liquor stores that also carry glasses, bar ware etc.

I like to make square or sphere ice cubes for these drinks since they tend to melt a lot slower and don't water down the drinks. There are lots of different novelty shaped ice cube trays on the market now (I have pineapple shaped ones no big surprise there) but they are small and tend to melt fast. Definitely go with the big square or sphere.

You can see here the passionfruit halves float on tope of the drink and don't sink down because of the big ice cube below it.

Other New Years cocktails you may like:

• New Year's Golden Tiki Cocktail (Lychee Champagne Cocktail)
• New Year's St. Germain Pear Sorbet Champagne Cocktail
• Satsuma Persimmon Negroni Sorbet Champagne Cocktail
• Old Fashioned Champagne Cocktail
• Pineapple Coconut Champagne Cocktail
• Coconut Passionfruit Champagne Cocktail

Hawaiian New Year’s Cocktail ( Sweet and Sour Passion Rum Fizz) recipe:

Hawaiian New Year’s Cocktail ( Sweet and Sour Passion Rum Fizz)

Shanna

A delicious and easy to make sweet and sour tropical fizzy cocktail to ring in the new year.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings 2 Cocktails

Equipment

• 1 Cocktail Shaker
• 2 Cocktail glasses

Ingredients

  

• 4 oz Koloa Kauai Reserve Rum - or any other brand reserve rum or Rhum Agricole
• 4 oz Passion Fruit Juice
• 2 oz Passion Fruit Syrup small hands foods
• 1 oz Fresh Lemon Juice
• 1 oz Pineapple Gum Syrup small hands foods
• 4-6 dashes Tiki Bitters Bittermen’s brand
• Prosecco sparkling wine or Brut Champagne, well chilled

Garnish:

• Fresh passion fruit halves

Instructions

 

• Combine all the cocktail ingredients up to bitters in a cocktail shaker, add ice and shake well.
• Place a large ice cube ( or large ice square or sphere) into a glasses then fill ⅔ of the way with the cocktail. 
• Top with chilled prosecco or sparkling wine,  then float the passion fruit half on top. 

Notes

You can substitute Koloa Kaua’i Gold Rum for the Reserve, but I highly suggest using the Reserve. Kohana is another great rum choice

To make your own syrups you can add 200g sugar (1 cup) to a pan with ¾ cup juice and ¼ cup water. Bring to a boil, stirring so the sugar dissolves, then simmer until the syrup is slightly reduced. Keep in an airtight bottle or container in refrigerator.