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.
This recipe was provided by restaurant professionals and may have been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.