Created by Victoria D’amato-Moran on behalf of
Easy Leaf Products
The garnish on this drink is Victoria’s representation of our World.
- 2 oz. Skyy Passion Fruit Vodka
- .5 oz. NAVAN Vanilla Cognac
- .5 oz Passion Fruit Puree or Juice
- 1 cup water*
- 1 cup sugar*
- 4 oz. Heavy Whipped Cream**
- 1 oz. Frangelico**
- Easy Leaf Products ORO FINO Petals (edible gold)
- Easy Leaf Products ARGENTO FINO Petals (edible silver)
*To create the “world” garnish:
Mix all liquid ingredients in a cocktail shaker and then pour into a cocktail/martini glass. To make the “world” add 1 cup water and 1 cup sugar to a pot. Using a candy thermometer, boil until the sugar reaches 310 degrees – which is “hard candy” stage. Take off the flame and let rest for about 3 minute. Prepare your counter with wax paper and cooking oil spray. Spray cooking oil on a hemisphere mold (or the back of a soup ladle without the handle). After the sugar mixture has rested for about 3 minutes, using a spoon start stirring the sugar. You will see a slight change in the consistency as it stiffens a bit, but be careful not to over stir making it too stiff to work with. Pull the spoon out of the sugar and start waving back and forth over the mold. Keep doing this until you get a basket weaving effect. Let the mold sit until completely hard which is about 5 minutes.
**To Create the Frangelico Whipped Cream Float:
Mix heavy whipping cream and Frangelico using a hand blender to create a nice pouring mixture. Set aside until the garnish is ready.
To Create the Liquid Portion of the Drink:
Add Skyy Passion Fruit Vodka and NAVAN in a cocktail shaker, add ice, shake and strain into a 6 oz. cocktail glass.
To Assemble the Drink:
Pour the Vodka and NAVAN mixture into a martini glass. Top with the Frangelico Whipped Cream Float. Decorate the World with ORO FINO and ARGENTO FINO petals before pulling off the mold, by using the bamboo tweezers, and placing petals on the sugar world. Then, being very gentle, pull the “world” off the mold and place it on top of the drink.