Lemon chiffon pie bursting with flavors of fresh citrus, a hint of tropical passionfruit and balanced with the Californian style bitter liqueur, Amaro Angeleno. Top it with Prosecco and this cocktail truly shines. đ¸ Bartender's Creation - Recipe by Matt Katzin from Fern Bar in Sebastopol, CA. Check out all the delicious offerings at Fern Bar.
To make lemon chiffon tea infused Charbay Vodka: Ingredients - 1 cup Charbay Clear Vodka, 3 tsp Lemon Chiffon loose leaf tea (available online). In a clean jar, shake together the vodka and loose leaf tea. Let steep for at least 18 hours or to taste. Strain with a fine tea strainer into a clean jar and store in a cool, dry place.
To make passion fruit syrup: Ingredients - 1 cup water, 1 cup sugar, 3-4 passion fruits or 1/2 cup passion fruit (available in a can). In a small saucepan boil water, add sugar and stir until dissolved. Lower heat to a simmer and add in passion fruit. Simmer this mixture for about 20 minutes. Strain into a clean jar and let cool before putting on lid. Store in the fridge.
To make mandarin syrup: Ingredients - 1 cup water, 1 cup sugar, 1 cup mandarins (skins on). In a small saucepan boil water, add sugar and stir until dissolved. Lower heat to a simmer and add in mandarin. Simmer this mixture for about 20 minutes. Strain into a clean jar and let cool before putting on lid. Store in the fridge.
Add all ingredients into shaker. Dry shake. Add ice and hard shake.
Double strain into martini glass, and top with 1 oz Prosecco.
Garnish with dehydrated orange slice and for an extra special touch, gently lay passion fruit Boba balls on top of the orange slice (as shown in the photo).
