Courtesy of Frankie Solarik, Mixologist, Kultura Restaurant
To make cranberry sugar rim mixture, combine 1/4 cup cranberries to 1 1/2 cup sugar, and the contents of 2 vanilla beans. Muddle until evenly mixed, let it dry, repeat process again until “dust” like texture is achieved, the finer the better.
Dip either martini glass or champagne flute in spring water then in cranberry sugar rim mixture.
In a shaker add contents of 1 passion fruit, approx 9 cranberries, 1/2 oz vanilla simple syrup, 2 strawberries chopped (you can substitute any fruit that’s in season) and 2oz orange-infused vodka
Muddle to release as much juice from cranberries as possible.
Add ice, shake and strain into glass.
To plate, cut a passion fruit in half, take one half, loosen seeds with spoon and sprinkle a 1/2 tbsp of cranberry sugar rim mix and brulee with blow torch.
With the other half, mix its contents with 1/4 cup fruit sorbet of your choice. Spoon passion fruit/ sorbet mixture in the passion fruit shell.
Serve plated with 2 small spoons, espresso spoons work well.