From Gotham Bar and Grill, New York
- 2 ripe passion fruits, halved
- 8 drops Rémy Martin V.S.O.P. Fine Champagne Cognac, or other Cognac
- Nicolas Feuillatte NV Premier Cru Brut, or other Champagne
Place the pulp of the passion fruits into a blender, and blend thoroughly until puréed. Pour the purée into four Champagne flutes until it reaches one-third of the way up each flute. Add 2 drops of Cognac to each glass and top with the Champagne. Makes 4 cocktails.