Celine Dijon
Ingredients
1.25 oz Reposado Tequila
.25 oz Sauvignon Blanc
1 oz Passionfruit Dijon Syrup
.5 oz Fresh Lime Juice
Drops of Olive Oil, to garnish
Passionfruit Dijon Syrup
Combine 1 bag (13 ounces) frozen passionfruit purée, 2 1/2 cups sugar, 1/2 cup water, 1/3 cup white wine vinegar, and 2 tablespoons Dijon mustard in a saucepan and bring to a boil.
Stir frequently to dissolve sugar. When it reaches a boil and sugar is dissolved, remove from heat. Allow to cool before using in cocktail.
Directions
Add Tequila, Wine, Dijon Syrup and Lime to a cocktail shaker filled with ice. Shake well and strain into chilled coupe glass. Garnish with drops of olive oil.
Recipe courtesy of Shaun Traxler of Vault Bar; as published in Wine Enthusiast Magazine
