1 ounce passionfruit puree
1/2 ounce artisanal pisco, such as Barsol Pisco Mosto Verde
1/2 ounce Simple Syrup, recipe follows
1 sprig fresh cilantro
3 ounces Moscato d'Asti
Small slice of lime, for garnish
1 cup sugar
Put the passionfruit puree, pisco, Simple Syrup and cilantro into a cocktail shaker. Muddle the cilantro, add large ice cubes and shake. Double-strain into a champagne flute and fill with Moscato d'Asti. Stir gently will a bar spoon, garnish with a slice of lime and serve.
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
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