This tiki recipe uses a lacto-passionfruit honey

“Bartenders are always on the lookout for new flavours and creative outlets,” Rohan Massie says. 

“Fermentation is one of the key ways I do this. Fermentation takes a flavour that everyone is familiar with and gives it complexity and depth. It’s a bartender’s chance to extract even more flavour out of everyday ingredients and keep our guests intrigued.”

Massie is the ambassador for The House of Angostura; get his recipe for lacto-passionfruit honey below.

Passion In The Heat Of The Night
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Passion In The Heat Of The Night

  1. Swizzle in your favourite Tiki mug, garnish with passionfruit husk and fresh honeycomb.

This is a twist on Don the Beachcomber’s Waikiki cocktail.

For the lacto passionfruit honey:
• 300g passionfruit pulp
• 300g yoghurt whey
• the husks of two passionfruit
• honey
• 0.5 bsp orange blossom water

Combine passionfruit pulp, yoghurt whey and passionfruit husks in vac bags, pump and seal. Leave in warm room out of direct sunlight for approximately 5 days or until bag is swollen and firm. Strain out all ingredients. Weigh and combine mixture with orange blossom water and equal parts by weight honey.


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