ST TROPEZ PUNCH

INGREDIENTS

• 3.5 cl. CÎROC French Vanilla Vodka
• 1.5 cl. Passion fruit syrup
• 150g Sugar
• 2 cl. Freshly squeezed lime juice
• 5 cl. Champagne
• Dried apricots and a few mint leaves

COURSE OF ACTION

1. Put all ingredients, including dried apricots and mint leaves, in a tall, chilled glass with ice cubes in it.
2. Carefully stir the contents with a stirring spoon.
3. Add more ice cubes if needed.
4. Garnish with dried apricots and mint leaves.

BAR EQUIPMENT

• Mezclar Jigger Slim Style 25/50 ml.
• Cocktail spoon
• Tom Dyer pouring spout