About
Passionfruit-driven with bright acidity and sweetness. Pour over ice on a hot afternoon.
Cello Liqueur, the Sydney family outfit behind our Limecello, makes this one too. Fresh passionfruit pulp gets infused in pure sugarcane alcohol, with no artificial additives anywhere in the process.
Show judges have backed it. It won silver medals at the Beverage Testing Institute in Chicago and at the IWSC in London in 2010. A bronze at the IWSC followed in 2011.
Serve it like you would a limoncello. Straight from the freezer over crushed ice, or over vanilla ice cream for a two-minute dessert. Topped with sparkling wine it turns into a passionfruit bellini, which is worth doing at least once.
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Picked on Stef's structure profile.
