PORNSTAR MARTINI
WHAT YOU’LL NEED
50ml Vanilla vodka
50ml Passionfruit juice
25ml Passoa
25ml Lime juice
15ml Sugar syrup
60ml Champagne sidecar
Garnish: half a passion fruit (add the other half to the drink before shaking) and a sprig of lavender
Glass: Martini and a schnapps glass for the champagne
HOW TO MAKE THE PORNSTAR
Ladies and Gentleman, girls and boys - this is the Pornstar Martini, perhaps one of the most favourite and famous cocktails to come out of modern times. Let’s get started!
First of all, we want ice in our shaker. We want 50ml of Vanilla vodka - always use vanilla vodka, it’s the most luxurious one there is and goes perfectly well with the passionfruit juice, of which you need another 50ml. So that’s a double straight in. Then we go for 25ml of your passionfruit liqueur which is Passoa, a beautiful strong pink colour there. Then we’ll go in with freshly squeezed lime juice, that’s another 25ml. Then finishing off with 15ml of sugar syrup. Now the thing about the sugar syrup - it is optional because this drink can be quite tart, especially with the passionfruit and the lime, so if you want to tone that down a bit, use sugar syrup.
Top on the shaker, into the small, over to the large, and then you’ve got it, 20 shakes. Here we go!
We want it nice and cold, and then we’re going to serve it in a Martini glass, and we’re going to double strain. And look at that wonderful colour, it’s a very soft pink. Now we’re going to garnish with half of your passion fruit, just pop it in the middle, its natural buoyancy will make it float. And then just because we want a little bit of contrast in colour, and because it’s beautiful, and if you serve it to your girlfriend, she’ll absolutely love it, we’re going to place a little lavender on there.
Now the Pornstar Martini - or the Passionfruit Martini if you’re a little more sensitive - always comes with a side, it’s called a Sidecar - a side of champagne. So just add around 60ml of champagne into a small schnapps glass. You can use prosecco if you prefer, but to be honest, if you’re going to make something special, you might as well go all the way and serve up champagne.