This refreshing drink, which gets its tang from passion fruit juice and lemon juice, comes from John Benevides, the bar manager at SRV in Boston.

This recipe originally appeared in our Summer 2020 issue. Get the magazine here.


Credit: Photography by Nicole Franzen

Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • In a small pan, heat the turbinado sugar with 1 1/ 3 cups water over medium-high, stirring often, until the water comes to a simmer and the sugar dissolves, about 5 minutes. Add the cinnamon stick, stir again, and remove from heat. Let the cinnamon syrup stand until it cools to room temperature, about 15 minutes. Strain into a lidded jar. (Any leftover syrup will keep in the fridge for up to 2 weeks.)

  • Add the vermouth, passion fruit juice, lemon juice, 1 1/4 oz. cinnamon syrup, and salt to a cocktail shaker. Add ice and shake until cold, 5 to 10 seconds. Strain into 2 glasses filled with ice. Top each glass with 3 oz. prosecco, a splash of club soda, and 3 dashes of bitters. 


All dry vermouth is white, but not all white vermouth is dry. While most sweet vermouth is made with red wine, this recipe calls for a sweet white vermouth.