This cocktail combines tart passionfruit, sweet agave and rum, vegetal green tea, and the richness of chocolate bitters to make a complex sun sipper.
- 1 1/2 oz white rum
- 2 heaping barspoons of purple passionfruit pulp (cut just the end of the fruit, and scoop out flesh, seeds and all)
- 1 1/2 oz green tea
- 1/2 oz agave nectar
- 1/8 lime squeeze
- 1 dash chocolate bitters
Add all ingredients to cocktail tin with ice. Shake well, about 20 seconds. Fill highball glass with ice. Using hawthorne strainer, strain cocktail into highball (if the pulp bothers you, double strain with a fine mesh strainer). Garnish with inverted lime shell and edible flowers.