Passepartout

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Passepartout ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Passion fruit	0.5 piece	—	—	—
Cachaça	45 ml	4.5 cl	1.5 oz	9 parts
Passion Fruit Liqueur	15 ml	1.5 cl	0.5 oz	3 parts
Dry curaçao	10 ml	1 cl	0.3 oz	2 parts
Verjus	5 ml	0.5 cl	0.2 oz	1 part
Pineapple Juice	20 ml	2 cl	0.7 oz	4 parts
Daiquiri Bitters	1 dash	—	—	—
Lemon	1 piece	—	—	—

Garnish: Exactly one very short narrow lemon zest twist

1. 01

   Pre-chill a clear coupe, halve one ripe passion fruit, and cut exactly one very short narrow lemon zest twist.

2. 02

   Scoop the pulp from exactly one passion-fruit half into a shaker, leaving the shell out of the drink.

3. 03

   Add the cachaça, passion-fruit liqueur, dry curaçao, verjus, pineapple juice, and six drops of Daiquiri bitters.

4. 04

   Fill the shaker with solid cold ice and shake hard for 12–15 seconds until fully chilled and integrated.

5. 05

   Fine-strain into the chilled coupe, excluding seeds, coarse fruit pulp, and every ice chip.

6. 06

   Express the lemon oils, retain exactly the compact twist at the rim, and serve without fruit shells or extra garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.