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- 50ml Absolut Vanillia
- 20ml pineapple juice
- 15ml sugar syrup
- 3.5 passionfruits, halved
- 35ml Prosecco
Put the Absolut Vanillia, pineapple juice and sugar syrup into a cocktail shaker half-filled with ice. Reserve half of one passionfruit and scoop the pulp of 3 into the shaker. Shake well until combined and icy cold.
Strain the mixture into a coupe glass and float the reserved passionfruit half on the cocktail to garnish. Pour the prosecco into a shot glass and serve on the side.
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