April Showers

• 1 ounce passionfruit puree
• 1/2 ounce artisanal pisco, such as Barsol Pisco Mosto Verde
• 1/2 ounce Simple Syrup, recipe follows
• 1 sprig fresh cilantro
• 3 ounces Moscato d'Asti
• Small slice of lime, for garnish
• 1 cup sugar

1. Put the passionfruit puree, pisco, Simple Syrup and cilantro into a cocktail shaker.
2. Muddle the cilantro, add large ice cubes and shake.
3. Double-strain into a champagne flute and fill with Moscato d'Asti.
4. Stir gently will a bar spoon, garnish with a slice of lime and serve.
5. Combine the sugar and 1 cup water in a small saucepan and bring to a boil.
6. Cook, stirring, until the sugar dissolves.
7. Remove from the heat and let cool completely.
8. Keep covered in the refrigerator up to 1 month.
9. Yield: 1 1/2 cups

passionfruit puree, simple syrup, cilantro, moscato, lime, sugar

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