This elegant mixture of Champagne and passion fruit was inspired by award-winning actress Ingrid Bergman.
- 1 1/4 oz Passion fruit puree
- 6/25 oz Simple syrup
- 4 oz Champagne
- 1/2 oz Alizé
Add the passion fruit puree to a mixing glass.
Stir, and add in simple syrup, then ice.
Still stirring, slowly add in the Champagne.
Strain into a flute and float the Alizé on top.