After listening to Great Uncle Lou’s 9,000th joke at the holiday table this year, you may want to sneak off and make yourself this passionate cocktail from Verona’s Palazzo Victoria. This finely sweet concoction definitely decks the halls with a perfect blend of sweet and bitter.
Add 2 ounces of green apple sorbet, 1.5 ounces of Campari bitter, .5 ounces of Passoa, and 1 passion fruit to a blender with 5-6 ice cubes. Pulse until ice is broken down then increase to medium speed until fully blended. Serve in short glass with lime garnish.