I'm pleased about Autumn as that means a delicious array of fresh seasonal fruit including my favourite - passion fruit. It's a shame I can't say the same about the cooler evenings and needing to wear a wetsuit in the surf soon. By next week feijoas should be plentiful and a little sweeter and my lemongrass which has been cultivating in the courtyard will be ready to roll so no guesses on what next weeks combination will be.

For this weeks cocktail I have used a base of the deliciously smooth Mount Gay Eclipse Rum Silver which was given a little power with Remy Martin V.S Cognac and sweetened with the Orange Liqueur many try to imitate - Cointreau.

I have broken many rules with this drink but by knowing the rules it makes them a little easier to bend, like many things and by that I'm referring to sport, music, art etc.

I have to say this is the most delicious drink I've made for a long while.

INGREDIENTS:
30ml Mount Gay Eclipse Rum Silver

15ml Remy V.S Cognac

15ml Cointreau

10ml Hapsburg Absinthe

1 Passion fruit

Small handful of Blueberries

30ml Dewlands Passionfruit Juice (If you can't find this product ask your quality local grocer to order some)

1/4 fresh Free Range Egg White

2tsp white sugar

METHOD:
Cut the passion fruit 1/3 leaving the smaller part intact for garnish. Scoop remaining 2/3 into boston glass and add blueberries, lime juice and sugar - muddle well. Add remaining ingredients except absinthe. Fill with ice and shake really hard and long (at least 10 secs). Strain into a chilled cocktail glass.

GARNISH:
Dip remaining passionfruit in white sugar to coat well and float in drink. Slowly drizzle in absinthe. Light. Wait. Extinguish. Enjoy.