Like This & Like That: A Batched Summer Cocktail

Recipe: Ryan Ota , Miniboss , San Jose, California

Photo: Ashley Ann Photos

May 29, 2026

Like This & Like That from Miniboss batched summer cocktail

For a batched summer cocktail befitting celebrations at Miniboss arcade bar, Beverage Director Ryan Ota of San Jose’s M.O. Hospitality Group combined the tropical elements of the Pornstar Martini with the effervescence of a French 75. The aperitivo’s juicy and floral notes complement the passion fruit. “The prosecco helps maintain the balance, making it even more refreshing by drying out the finish and leaving you craving another sip,” says Ota.

Ingredients

Yield:16

24 oz. vodka
20 oz. water
16 oz. passion fruit syrup
12 oz. aperitivo (Miniboss uses Ramazzotti Aperitivo Rosato)
12 oz. fresh lemon juice
1 750ml bottle of prosecco

Tools:sealable container, pot
Glass:coupe

Preparation

Combine all of the ingredients, except the prosecco, and chill before serving. For every 5 oz. of cocktail, top it with 1 1/2 oz. of prosecco.
Passion Fruit SyrupCombine 4 oz. of Goya passion fruit pulp, 8 oz. of hot water, and 8 oz. of sugar in a pot and stir until sugar dissolves. Strain it through a fine mesh strainer. Will keep in the refrigerator for 3 weeks.