Drinks with ‘Bourbon Whiskey, Highball Glass, Passion Fruit, Rum, Tomato

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PDF Document of this cocktail

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Ingredients:

  • Bacardi Superior
  • Knob Creek Bourbon Whiskey
  • Rum Bacardi 151 Proof
  • Passion Fruit
  • Tomato

Preparation:

Pour 138 millilitres of the Bacardi Superior
Pour 135 millilitres of the Knob Creek Bourbon Whiskey
Pour 0 millilitres of the Rum Bacardi 151 Proof
Pour 0 millilitres of the Passion Fruit
Pour 0 millilitres of the Tomato

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bomba

PDF Document of this cocktail

refreshing and cool

Ingredients:

  • Gordon Gin
  • De Kuyper Sour Apple Pucker Schnapps
  • Passion Fruit
  • Limes
  • Cocktail Shaker

Preparation:

Pour 0 millilitres of the Gordon Gin
Pour 0 millilitres of the De Kuyper Sour Apple Pucker Schnapps
Pour 0 millilitres of the Passion Fruit
Pour 0 millilitres of the Limes
Pour 0 millilitres of the Cocktail Shaker

This cocktail submitted by: http://

123

PDF Document of this cocktail

tasty taste from pub

Ingredients:

  • White Tequila Margaritaville
  • Grapefruit
  • Passion Fruit

Preparation:

Pour 85 millilitres of the White Tequila Margaritaville
Pour 0 millilitres of the Grapefruit
Pour 0 millilitres of the Passion Fruit

This cocktail submitted by: http://

Nightmare

PDF Document of this cocktail

Nightmarishly nightmarish

Ingredients:

  • Bols Apricot Brandy
  • Cachaca Velho Barreiro
  • Cachaca 51
  • Cachaca Canario
  • Gordon Gin
  • Cockspur Golden Rum
  • Bacardi Superior
  • Old Overholt Straight Rye Whiskey
  • Tequila Don Julio
  • Smirnoff Premium Vodka
  • Vodka Xan Premium
  • Schlichte Steinhager
  • Knob Creek Bourbon Whiskey
  • Takasago Ginga Shizuku Sake
  • Puriste Premium Vodka
  • Cruzan Coconut Rum
  • Rum Bacardi 151 Proof
  • Jameson Irish Whiskey
  • Absolut Vanila Vodka
  • De Kuyper Sour Apple Pucker Schnapps
  • White Tequila Margaritaville
  • Bacardi Torched Cherry Rum
  • Absinthe
  • Banana
  • Limes
  • Pineapple
  • Cherry Cherries
  • Papaya
  • Grapefruit
  • Apricot
  • Kiwi Fruit
  • Pear
  • Strawberry
  • Watermelon
  • Avocado
  • Blueberry
  • Celery
  • Passion Fruit
  • Tomato
  • Yellow Lemon
  • Champagne Cattier Brut Antique
  • Champagne Wine
  • Cocktail Shaker
  • Ultimate Choppers Blender

Preparation:

Pour 380 millilitres of the Bols Apricot Brandy
Pour 400 millilitres of the Cachaca Velho Barreiro
Pour 400 millilitres of the Cachaca 51
Pour 400 millilitres of the Cachaca Canario
Pour 360 millilitres of the Gordon Gin
Pour 361 millilitres of the Cockspur Golden Rum
Pour 400 millilitres of the Bacardi Superior
Pour 400 millilitres of the Old Overholt Straight Rye Whiskey
Pour 400 millilitres of the Tequila Don Julio
Pour 400 millilitres of the Smirnoff Premium Vodka
Pour 400 millilitres of the Vodka Xan Premium
Pour 400 millilitres of the Schlichte Steinhager
Pour 400 millilitres of the Knob Creek Bourbon Whiskey
Pour 400 millilitres of the Takasago Ginga Shizuku Sake
Pour 400 millilitres of the Puriste Premium Vodka
Pour 400 millilitres of the Cruzan Coconut Rum
Pour 400 millilitres of the Rum Bacardi 151 Proof
Pour 400 millilitres of the Jameson Irish Whiskey
Pour 373 millilitres of the Absolut Vanila Vodka
Pour 400 millilitres of the De Kuyper Sour Apple Pucker Schnapps
Pour 389 millilitres of the White Tequila Margaritaville
Pour 400 millilitres of the Bacardi Torched Cherry Rum
Pour 400 millilitres of the Absinthe
Pour 0 millilitres of the Banana
Pour 0 millilitres of the Limes
Pour 0 millilitres of the Pineapple
Pour 0 millilitres of the Cherry Cherries
Pour 0 millilitres of the Papaya
Pour 0 millilitres of the Grapefruit
Pour 0 millilitres of the Apricot
Pour 0 millilitres of the Kiwi Fruit
Pour 0 millilitres of the Pear
Pour 0 millilitres of the Strawberry
Pour 0 millilitres of the Watermelon
Pour 0 millilitres of the Avocado
Pour 0 millilitres of the Blueberry
Pour 0 millilitres of the Celery
Pour 0 millilitres of the Passion Fruit
Pour 0 millilitres of the Tomato
Pour 0 millilitres of the Yellow Lemon
Pour 0 millilitres of the Champagne Cattier Brut Antique
Pour 0 millilitres of the Champagne Wine
Pour 0 millilitres of the Cocktail Shaker
Pour 0 millilitres of the Ultimate Choppers Blender

This cocktail submitted by: http://

Passion Fruit

PDF Document of this cocktail

Passiflora edulis is a vine species of passion flower that is native to Paraguay, Brazil and northen Argentina(Corrientes and Misiones provinces, among others).[1] Common names include Passion Fruit (UK and US),Passionfruit (Australia and New Zealand), Granadilla (South America and South Africa), Pasiflora (Israel), Parchita(Venezuela), Maracujá (Brazil, Ecuador, Peru, Paraguay), Maracuyá (Peru, Colombia, Panama), Chinola (Dominican Republic), Lilikoi (Hawaiian), Magrandera Shona (Zimbabwe), Markisa (Indonesian), and Lạc tiênChanh dây orChanh leo (Vietnamese). It is cultivated commercially in frost-free areas for its fruit and is widely grown in India, Sri Lanka, New Zealand, the Caribbean, Brazil, Colombia, Ecuador, Indonesia, Peru, California, Florida, Haiti, Hawaii,Argentina, Australia, East Africa, Mexico, Israel, Costa Rica, South Africa and Portugal (Azores and Madeira). The passion fruit is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to be eaten or for its juice, which is often added to other fruit juices to enhance the aroma. The fruit shown are mature for juicing and culinary use. For eating right out of the fruit, the fruit should be allowed to wrinkle for a few days to raise the sugar levels and enhance the flavor.

The two types of passion fruit have clearly differing exterior appearances. The bright yellow variety of passion fruit, which is also known as the Golden Passion Fruit, can grow up to the size of a grapefruit, has a smooth, glossy, light and airy rind, and has been used as a rootstock for the Purple Passion Fruit in Australia.[2] The dark purple passion fruit is smaller than a lemon, though it is less acidic than the yellow passion fruit, and has a richer aroma and flavor.[3]In Colombia, the purple passion fruit is referred to as “gulupa”, to distinguish it from the yellow maracuyá

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