Coconut Passion fruit Champagne Cocktail
Coconut Passionfruit Champagne Cocktail. Made with Koloa Kaua'i Coconut Rum
Ingredients
- Chilled Koloa Kaua’i Coconut Rum
- Chilled Aunty Lilikoi Passionfruit Juice
- Chilled Vanilla Simple Syrup
- Well chilled Champagne sparkling white wine or prosecco
- Garnish
- Simple Syrup
- Fine coconut flakes
- ultra fine granulated sugar
- Passionfruit pulp with seeds
Instructions
- Mix together ¼ c extra fine granulated sugar with ¼ c fine coconut flakes. Dip the rim of champagne flutes in simple syrup then in the coconut sugar mix. Let dry
- To make the vanilla simple syrup combine 1 C sugar with 1 C water and 2 tablespoon good vanilla extract. Simmer until sugar is dissolved and mixture is slightly thickened. Chill completely until ready to us.
- To make the cocktails pour ½-1 ounce of coconut rum into each champagne flute, then ½ ounce of the passion fruit juice and ½ teaspoon of the vanilla simple syrup and 1 teaspoon passionfruit pul with seeds. Stir well then top with champagne or prosecco. Serve immediately.
Video
Notes
Notes: To make a large batch of these you can mix the passionfruit juice with the simple syrup ahead of time and keep chilled until ready to use. Also keep the rum and simple syrup chilled as well since there is no ice in these cocktails room temperature rum and juice will warm up the cocktails a lot faster than they will if chilled.
Aunty Lilikoi passionfruit juice is 100% passionfruit juice, no other juices or sweeteners added. If you don’t want to order her juice online or have access to it in stores, you can use a passionfruit juice blend, just lessen or omit the simple syrup but still add a little vanilla to the cocktails.