by Carolina Verbena
52.5 ml oz Gin XII
15 ml Chinola passionfruit liqueur
15 ml Velvet Falernum
15 ml lemon juice
22.5 ml Liber & Co Passionfruit Syrup
Pulp and seeds from 1/2 passionfruit
Shake all ingredients with ice to chill.
Strain into a coupe and garnish with the remaining half of the passionfruit.
© recipe and photo: @carolinaverbena