Cocktail
Porn Star Martini
Vanilla vodka, passion fruit and sugar make a bold, tart-sweet cocktail. The Champagne is served separately, not shaken or poured into the martini.
Vodka · Tropical · Fruity
Ingredients
- 50 ml Vanilla vodka
- 20 ml Passion fruit liqueur
- 50 ml Passion fruit purée (unsweetened)
- 2 tsp Vanilla sugar
- 50 ml Champagne (serve separately on the side)
- 0.5 pieces Passion fruit (half fruit, for garnish) (Optional)
Ice and water are assumed. Add everything else you have.
Method
Shake
Equipment: Jigger or measuring spoon · Cocktail shaker · Strainer · Fine strainer
- Chill a large coupe. Stir the vanilla sugar into the passion fruit purée in a shaker until dissolved.
- Add vanilla vodka, passion fruit liqueur and ice. Shake hard for 15 seconds, then fine strain into the empty coupe.
- Add the optional passion fruit half. Pour the measured Champagne into a separate small glass and serve alongside.
A small detail
Use unsweetened purée. Sweetened purée or nectar changes the sugar balance; the side Champagne is a separate drink component.
Estimated strength
Varies
What does this mean?
Per serving: Alcohol total · ≈ 23.2 g alcohol
An estimate, not a measurement. Dilution lowers concentration but does not remove alcohol. Check your bottle label. These typical alcohol levels can vary by brand and market.
Added water from ice: 25%. Water added as a percentage of the measured liquid before mixing. Ice melt varies with temperature, time and technique.
Includes the sparkling side serve in the alcohol total. Separate glasses have no single combined served ABV.
Plan for a party
Prep the base
Measure the base ahead. Fresh additions and the final mixing happen per glass.
Guests: 6
Measure the base ahead. Fresh additions and the final mixing happen per glass.
One recipe serving per guest. Choose the amount you want to prepare.
Base only: 420 ml · Per serving: 70 ml. Use a container larger than the volume shown; allow room for fruit and stirring.
Prepare the base
- 300 ml Vanilla vodka
- 120 ml Passion fruit liqueur
Keep separate for serving
- 300 ml Passion fruit purée (unsweetened)
- 12 tsp Vanilla sugar
- 300 ml Champagne (serve separately on the side)
Optional garnishes · Optional
- 3 pieces Passion fruit (half fruit, for garnish)
Water for the batch
Do not pre-dilute this base. The original shake or stir with ice supplies the dilution at service.
Prepare and serve
- Measure the base ingredients into a clean, covered container and stir to combine. Keep the quantities in the serving section separate.
- Prepare for today’s service. Label and refrigerate the covered base; follow ingredient storage labels. Keep ice out of the container and chill the glasses before serving.
- For each glass, use 70 ml of base in place of those ingredients in the original method. Add the separate ingredients at their per-serving amounts. Do not measure the base ingredients a second time.
- Prepare fresh juice close to serving and keep it chilled separately unless it is explicitly in the base. Fresh batches are for this service, not an overnight storage promise.
- Dissolve the measured sugar as the original method describes before chilling. A teaspoon of sugar is not a teaspoon of syrup.
- Make foam or aeration fresh at service using the original method. A resting pitcher will not retain the same texture.
- Serve the Champagne chilled in its separate side glass. Do not add it to the batch or shaker.
The list saves ingredient names, not party quantities. Check the totals above against how much you have. Garnishes and ice are not added.
Bartender sources: Campari Academy: batching techniques · Dave Arnold: measuring dilution and batching · Simon Difford: water and dilution · Jeffrey Morgenthaler: batch calculator
Sources & inspiration
About this recipe
Recipes and house adaptations have source links. Measures, substitutions and estimated strength are explained separately. Images are AI-generated illustrations.
We do not claim every recipe has been physically tested. Community reviews are moderated user reports, separate from recipe sources.
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