The Fifty-One Tropicale

Ingredients

• 60 ml Cachaça 51
• 30 ml fresh passion fruit purée
• 20 ml fresh lime juice
• 15 ml premium honey syrup
• 10 ml Cointreau
• 2 dashes Angostura bitters
• 1 egg white

Method

1. Add Cachaça 51, passion fruit purée, lime juice, honey syrup, Cointreau, bitters, and egg white to a cocktail shaker without ice.
2. Dry shake vigorously for 12 seconds to emulsify the egg white.
3. Add a handful of ice to the shaker and shake for another 15 seconds until well-chilled.
4. Fine strain through a Hawthorne and fine mesh strainer into the prepared glass.
5. Top with 2-3 ice cubes if desired.

Serve in a chilled coupe glass. Garnish with a thin dehydrated passion fruit wheel placed on the rim and a single candied ginger slice floating on the surface of the cocktail. Dust the foam with a light sprinkle of ground cinnamon for visual depth and aromatic complexity.