All month long, we're celebrating the people, places, dishes and traditions that make the South so special. Come take a seat at our table.
Passion fruit and lime juice are key to this fizzy tropical creation from Abigail Gullo of SoBou in New Orleans.
To learn more, read "Stirred by the South."
Recipe adapted from Abigail Gullo, SoBou, New Orleans, LA
Yield: 1 cocktail
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
For the Ginger Syrup:
½ cup water
½ cup sugar
2-inch piece ginger, very thinly sliced
For the Cocktail:
2 ounces white rum
½ ounce fresh lime juice
½ ounce passion fruit purée
½ ounce ginger syrup
1 ounce club soda
3 dashes bitters
1. Make the ginger syrup: In a small saucepan over medium-high heat, combine the water, sugar and ginger. Bring to a boil, stirring often, until the sugar dissolves, 5 minutes. Remove from the heat and let cool. Strain the syrup and discard the solids. Make ahead: The syrup can be made up to 1 week ahead; cover and chill.
2. Make the cocktail: In a cocktail shaker, combine the rum, lime juice, passion fruit purée and ginger syrup. Fill the shaker with ice and shake vigorously until well chilled. Strain into a Collins glass filled with ice, top with club soda and bitters, and serve.