The Vault is Open! Chinola Passion Fruit Liqueur
We're wine people, but we like to begin dinner with a well-made cocktail. Passion fruit is one of those "love it or hate it" flavors because of its tart and puckering acidity — I love it, my best friend hates it. In wine, though, we experience passion fruit flavors all the time, from New Zealand Sauvignon Blanc (and fleshier styles of Sancerre), to mouthwatering Albariño, and German Rieslings, dry and sweet ones. Founded by Miami-ans, liking Chinola is an easy way to support local business as well as the remote farmers of the Dominican Republic. Taking its name from the Samaná peninsula's Chinola Valley, this is truly a rare "vine to bottle" product — made from 100% raw passion fruit without extra sugar or headache-wrenching additives.
As a liqueur, there's no limit with Chinola. Its tropical tartness plays well with tequila, mezcal, aged rum, or a dry Prosecco. For us, we've been enjoying it, all summer long, with bubbles and our favorite Sicilian Amaro (it's dangerously refreshing). So, just tweak our recipe to your liking and come spritz along!
~Just-shy 1 oz of Amaro (preferably Amaro dell’ Etna)
~1.25 oz of Chinola
~Squeeze of fresh lemon wedge (or lime)
~2 oz of soda water
~1.5 oz of dry sparkling wine (or Champagne)
In a white wine glass or a tumbler glass, add all the ingredients starting with the Amaro. Then add ice, gently stir, and garnish with a lemon twist or lime wheel. *Recipe inspired by sommelier Daniel Toral