Ingredients

• 1 1/2 ounces passion fruit puree
• 1/2 ounce Raspberry Lemon Agave Syrup, recipe follows
• Ice cubes, for shaking
• Cold ginger beer
• 1 fresh raspberry, for garnish
• 1 pint raspberries
• 2 1/2 ounces agave nectar
• 1/2 ounce fresh lemon juice

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Instructions

1. Pour the passion fruit puree and Raspberry Lemon Agave Syrup into a metal cocktail shaker, add ice and shake vigorously. Strain into a champagne flute. Top to the brim of the flute with ginger beer. Garnish with the raspberry.
2. Blend the raspberries, agave nectar, 1 ounce water and lemon juice. Strain the mixture through a fine mesh strainer to remove any seeds. Bottle and refrigerate for later use.