• Rosebud



(serves 2-3)

1 ½ cups ice cubes
10ml  lemon juice
20ml  chilled passionfruit pulp (strained)
160ml  chilled cranberry juice (Ocean Spray)
20ml (chilled pineapple juice
40ml chilled Sugar Syrup
60ml Absolut Vanilla Vodka

Place ice into a cocktail shaker.

Add lemon juice, passionfruit pulp, cranberry juice, pineapple juice, sugar syrup and Absolut Vanilla Vodka. Shake well to mix and create a froth.

Pour into champagne flutes and serve immediately.


Sugar Syrup

Sugar Syrup is an ingredient in many cocktails. It will keep in the fridge covered for several weeks.

200g (1 cup) sugar
250ml (1 cup) water

Place sugar and water into a small pot over a low heat. Using a metal spoon stir sugar and water till sugar is dissolved.

Increase the heat and bring liquid to the boil without further stirring. Continue to boil till bubbles are even across the surface of the liquid. Cool and store in refrigerator till ready to use.