This drink came about because I wanted to bring a cocktail to an Australia Day party. I Googled around a bit to find something appropriately Australian, and came across a few different recipes and mentions of a Pavlova cocktail, named after the ubiquitous Aussie dessert. The recipes I had were similar but there were definitely different takes on it or had specialty liqueurs that I wasn’t likely to buy just for this, so I decided to play around and find what I liked. Pavlova is a meringue served with fruit—commonly fruit like strawberries, passionfruit, and kiwi. So we have some fruit, which is pretty straightforward, and I would say the passionfruit is definitely the main flavor you get, while the strawberry adds a really nice color. I also liked the idea of getting some meringue-ish flavors by using Galliano, which adds some vanilla. That led me to riffing a bit on the Yellow Bird cocktail. I would normally make a drink like this with an egg white to get some of the foamy meringue effect, but as I was taking this to a party, I wanted to make it as a batch ahead of time to simplify things. I opted to serve the drink with a floating mini meringue for a garnish instead. (I used this meringue recipe, but with strawberry jam to match the strawberry in the drink.)


Served up, 3 oz.

  • fresh fruit: 1 strawberry, sliced, and pulp from 1 passionfruit
  • .5 oz simple syrup
  • 1 oz white rum
  • .75 oz Galliano
  • .5 oz lime juice
  • egg white (optional)
  • garnish: strawberry or mini meringue

Muddle the fruit with the simple syrup. Add the other ingredients and shake with ice. Double strain into a cocktail glass and add your garnish.