Mother's Ruin

• 1 ounce passion fruit puree
• 1/2 ounce dark rum
• 1/2 ounce Simple Syrup, recipe follows
• 4 ounces champagne
• Rose petal, for garnish
• 1 cup sugar

1. Put the passion fruit puree, rum and Simple Syrup in a cocktail shaker, add large ice cubes, shake vigorously, double-strain into a champagne flute and top with the champagne.
2. Use a bar spoon to slowly pull from the bottom to mix throughout.
3. Garnish with a rose petal.
4. Combine the sugar and 1 cup water in a small saucepan and bring to a boil.
5. Cook, stirring, until the sugar dissolves.
6. Remove from the heat and let cool completely.
7. Keep covered in the refrigerator up to 1 month.
8. Yield: 1 1/2 cups

passion fruit puree, dark rum, simple syrup, champagne, sugar

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/mothers-ruin.html (may not work)