Pour the passion fruit puree and Raspberry Lemon Agave Syrup into a metal cocktail shaker, add ice and shake vigorously. Strain into a champagne flute. Top to the brim of the flute with ginger beer. Garnish with the raspberry.
Blend the raspberries, agave nectar, 1 ounce water and lemon juice. Strain the mixture through a fine mesh strainer to remove any seeds. Bottle and refrigerate for later use.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Zahra Bates at Providence