St. Agrestis · Cocktail library
Forbidden Fruit
Two different cocktails share this name: a gin, Campari and passion fruit drink with egg white, and a Calvados and blanc vermouth drink with orgeat and lime.
Go to the recipe ↓Forbidden Fruit is the name of two different cocktails, both published on CocktailVirgin. The 2014 drink was served at a Bombay Gin and GQ party at the Hawthorne. It pairs gin with Campari and passion fruit syrup and is shaken with egg white. The 2017 drink is Tom Richter's answer to the Apple-tini, created for the book The Way We Ate, and uses Calvados, Dolin Blanc vermouth, orgeat and lime. The two ingredient lists share nothing, so decide which drink you mean before you shop.
CocktailVirgin 2014: egg-white version
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Put the gin, passion fruit syrup, Campari, lemon juice, yuzu juice and egg white in a shaker.
- Shake without ice.
- Add ice and shake again.
- Strain into a cocktail coupe.
Garnish A spritz of St. Elizabeth Allspice Dram on the egg-white foam
- The allspice dram is used only for the garnish spritz. The recipe gives no amount for it.
Recipe source: cocktailvirgin.blogspot.com ↗
Tom Richter's Calvados version
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Put the Calvados, blanc vermouth, orgeat and lime juice in a shaker with ice.
- Shake.
- Strain into a cocktail coupe.
Garnish A cherry with a little syrup
- The recipe does not name a cherry type or say how much syrup goes with it.
Recipe source: cocktailvirgin.blogspot.com ↗
What each one asks you to buy
The 2014 drink needs yuzu juice as well as lemon, one egg white, and a bottle of St. Elizabeth Allspice Dram that is used only as a spritz over the foam. Tom Richter's version needs no egg and no garnish bottle; it finishes with a cherry and a little syrup.