This no-tipple Tiki cocktail was inspired by the new Giffard Aperitif Sirop, an innovative bitter syrup with a shockingly similar color and flavor to Campari, but without the alcohol. Tropical flavors from the passionfruit and pineapple balance out the cocktail’s bitterness and complexity, creating an impressive beverage that’s as good as a day at the beach.
Recipe courtesy of Adam Chase, lead bartender, Corvino Supper Club & Tasting Room in Kansas City
"I think having [a zero-proof] section of the menu in this day and age is almost essential. Adding to it and keeping it dynamic keeps people interested, but on [Corvino’s] menu, specifically, there are some mainstays that people come back and ask for as well. We have multiple regulars in the restaurant and at the bar who don’t drink, and they’re known to come back for our [housemade] cherry cream soda. I never want to put ‘meh’ on a nonalcoholic cocktail menu; I want to innovate in the same way that I would on any cocktail menu and not just be lazy with it." –Adam Chase
Serves | 1 |
- ½ cup passionfruit purée
- ½ cup granulated sugar
- ½ cup water
- 1 oz pineapple juice
- ½ oz passionfruit syrup (recipe follows)
- ½ oz fresh lemon juice
- ½ oz Giffard Aperitif Sirop
- 1 lime wedge, for garnish
| Preparation - Passionfruit Syrup | Combine passionfruit purée, sugar and water in a blender; blend on high until sugar has dissolved. Transfer to an airtight container and store in refrigerator for up to three weeks.
| Preparation - Low Tide | In a cocktail shaker, combine all ingredients. Shake vigorously with a small amount of pebble ice, 5 seconds. Pour everything into a Collins glass and pack with fresh pebble ice. The cocktail should sit low in the glass with ice all the way to the top to mimic a low tide. Garnish with lime wedge and a funky compostable straw.