- 1 teaspoon sugar
- 1/2 teaspoon cayenne
- 2 ounces bottled passion fruit puree or juice
- 1/2 ounce simple syrup
- 1 ounce fresh lemon juice
Lightly wet the rims of 2 flutes, then dip them into the mixture of sugar and cayenne. In a cocktail shaker filled with ice, add passion fruit puree or juice, simple syrup and lemon juice; shake well. Strain into the flutes, then top with champagne.