Passion fruit purée has become a popular ingredient behind the bar, and when it meets frozen rosé, the results are especially delicious.
10 oz. rosé
1 oz. Lillet Rosé
2 oz. Aperol
2 oz. passion fruit purée
1 oz. simple syrup (1:1)
4 dashes Peychaud’s bitters
12 oz. ice
Garnish: pineapple wedge
Combine all the ingredients in a blender and blend until smooth. Garnish.
Tyler Beckstead, The Longboard, Virgin Islands
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