Summary

Ingredients

• 150 ml passion fruit juice
• 150 ml ginger ale
• 1 tablespoon ginger syrup
• 2 piece (s) ice cubes
• 3 slices ginger, fresh
• 1 tablespoon lime juice
• 4 mint leaves, fresh
• 50 ml sparkling mineral water

For the cream: passion fruit, tequila and tonka bean cream (sufficient for eight cocktails)

• 300 ml cream
• 100 ml passion fruit juice
• 2 tablespoon tequila
• 0.5 ½ tonka bean (s), grated
• 1 tablespoon agave syrup

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Instructions

1. For the passion fruit-tequila-tonka bean cream you need a cream dispenser with a carbon dioxide capsule (quantities are sufficient for about eight cocktails, see also picture):
2. Pour the ingredients into a container and add the fresh zest of half a tonka bean. With
3. Stir well with a whisk or hand blender and then transfer the liquid through a hair sieve into the cream dispenser. Spread the sieve with a spoon. Close the cream dispenser and fill it with a capsule, shake it and put it in the fridge for about an hour.
4. Cut two mint leaves into small pieces and put them in lime juice to cool for about an hour.
5. Peel the fresh ginger and cut three thin slices with a vegetable slicer.
6. All liquids should be well chilled to make cocktails. Now pour passion fruit juice, ginger ale, ginger syrup, ice cubes, ginger slices, pickled mint in lime juice and mineral water into a cocktail glass and stir briefly.
7. Apply a crown of cream with the cream dispenser and serve with a straw.
8. Tip: Thanks to the variable penetration depth of the straw, you can experience the different taste zones.