Bartender Matthew Reysen created this spirit-free mixed drink after finding inspiration in a coffee cocktail he tried at Lost Lake in Chicago. "I’d never thought of combining coffee with tropical flavors before, but I’d been playing around with passion fruit, and I thought its sweet-sour quality might marry well with cold-brew’s chocolate notes," says Reysen. "Because passion fruit is such a strong flavor, though, I only used three quarters of an ounce. I didn’t want its sourness to overwhelm the flavor of the coffee, which is the drink’s primary base."