50ml of gin
15ml of Passoa
10 ml of sugar syrup
1 passion fruit
6–8 basil leaves
Basil-infused sparkling water to top up
Cubed and crushed ice
Step 1Cut a wheel from the end of the passion fruit and reserve to garnish. Scoop the seeds from the rest of the fruit into a cocktail shaker. Add the basil leaves and muddle. Add the gin, Passoa, sugar syrup and half-fill with cubed ice.
Step 2Shake hard and double strain into a highball glass filled with crushed ice. Top up with basil sparkling water, garnish and serve straightaway.