The Circumstances: Unexpected uses for leftovers
Leftovers, wut? Yes, it’s like this. We recently hosted a dinner party for which our friends Karen and Kathleen (excellent cooks the both of them, members of our Foodie Group) brought dessert. It was a luscious passion fruit mousse served with passion fruit sauce. (molho de maracujá)
Now we all know there are pros and cons to hosting dinner parties. A big pro is that the tasty tasty leftovers often stay behind with you. (Con: doing the dishes.)
The leftover passion fruit sauce spoke to Ilise in a deep and meaningful way, beckoned to her in the form of a cocktail inspiration. And lo! The Rum Passion Cocktail was born.
This baby is both refreshing and complex, knocking your socks off and sending a breeze blowing through your hair – all at the same time. It could be fun to experiment with some of the new aged rums on the market. Just be sure to bring the passion!
Click the photos to enlarge them and read the captions.
Recipe source: Ilise Goldberg
- 1 ounce Dark Rum
- ½ ounce Light Rum
- ¾ - 1 ounce Passion Fruit Syrup (to taste) – Recipe below
- ½ ounce Lime Juice
- Seltzer or Club Soda
- Maybe a dash or two of Bitters (to taste)
- Mix rum, passion fruit syrup and lime juice in a shaker with Ice.
- Pour over a high ball glass with ice, add club soda and gently mix.
Passion Fruit Syrup:
The passion fruit syrup requires frozen passion fruit purée which is available at Hispanic markets. Or you can make fresh purée if you prefer.
- 3/4 cup passion fruit purée
- 1/2 cup water
- 1/2 cup sugar
- In a nonreactive saucepan, heat the water and sugar over medium heat.
- When the sugar dissolves, cook another 3 minutes, then add the passion fruit purée and stir until the sauce begins to thicken, about 8 minutes.
- Remove from heat. Chill covered.