Island Hopper


1 cl maple syrup
½ passion fruit
4 cl dark rum
6 basil leaves
½ lime
6cl Clairette de Die

Method :
Place all ingredients except Clairette de Die into the glass of a Boston cocktail shaker. Half fill the metal part with ice.
Pour the contents of the glass into the metal and shake vigorously.
Strain and pour into a cocktail glass. Top up with Clairette de Die

Chef’s tip :
Try crushing the basil leaves lightly in your hand before placing in the cocktail shaker – this releases the essential oils held in the leaves.

Created for Jaillance by Atelier des Chefs
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