Pornstar Martini Cocktail Recipe

Try as we might, there's really no better way to introduce such a cocktail than with a few explanations. The elephant in the room, of course, being the name of the cocktail: the raunchy moniker is not as elusive as it sounds, though somehow feels apt for such a bold and playful martini. Apparently, the Pornstar Martini was created by bartender Douglas Ankrah of the Lab Bar in London after visiting a gentleman's club in Cape Town, South Africa. Not only was it modeled after a drink on the club's menu, but felt, to Ankrah, like something a pornstar would drink.

Adult film or not, it's pretty easy to like this cocktail. Passionfruit is somewhat similar in flavor to mango, and paired with vanilla is turned into a liquid dessert, so it's pretty easy to see why this cocktail might be loved by film stars and beyond. A true pornstar martini is served with a sidecar of sparkling wine to cleanse the palate between sips; not necessary but a welcome addition and reason more for the evocative name. Our recipe developed with Michelle McGlinn below keeps the iconic sparkling sidecar but omits the added sugar, instead opting for lime juice for a sweet-and-sour version of the martini. Don't worry — it's still plenty sweet, so that prosecco will be warranted.

The ingredients in this one are a little bit harder to find than most cocktails, which is often why you might not find this on a bar's cocktail menu. Not only will you need passion fruit liqueur, but you'll also need passion fruit puree. You might be able to find puree at the store, especially if your liquor store is well-stocked, but we included the instructions for making your own, and the ingredients include frozen passion fruit pulp and water. Mix with vodka, lime juice, and passion fruit liqueur to make the martini, then pair with a dry (look for extra dry or brut) prosecco, Champagne, or cava on the side and garnish with a slice of fresh passion fruit. 

While many stores may forgo the bottled puree itself, they'll often have frozen passion fruit pulp. It'll be a frozen block of yellow fruit with big black seeds, which can be blended along with the fruit. To avoid a frozen Pornstar Martini (not that we're against this), thaw the fruit first, then blend with water to make a pourable, liquid version of the fruit. It'll be less dense than a milkshake, but thicker than the liqueur, and may require some stirring if separation occurs.

Fill a cocktail shaker with ice and add the liquids, including your passion fruit puree. This recipe doesn't use simple syrup or sugar of any kind, but if you'd prefer a sweeter martini, add your sweetener here. Cover the shaker and shake well, until the drink is chilled and frothy. To strain, use a fine strainer, which will catch the bits of black seed from the puree and leave you with a perfectly golden drink.

Arguably the best part of a Pornstar Martini is the bonus shot of sparkling wine served with it. Use any shot, shooter, or small glass you have on hand and add about 2 ounces of prosecco to serve alongside the drink. The usage of the sidecar is hotly debated; some prefer it drunk in entirety before the martini, while others prefer it as a chaser with every sip — it's yours to decide.

The most traditional topping for a Pornstar Martini is a slice of passion fruit, which not only matches the flavors of the drink but also looks striking on top of the golden liquid. If you can find fresh passion fruit, look for a fruit that is wrinkly, soft, and heavy. If the passion fruit feels light and hollow, it is likely there isn't any pulp inside, and your garnish will be missing the juicy yellow insides. Slice the passion fruit gently in half, then gently cut a slice from the side with more pulp to make a garnish. If you aren't having luck with the passion fruit, don't sweat it; just use a lime slice or dehydrated blood orange instead.

Serve the Pornstar Martini and its accompanying shot of prosecco as either an appetizer cocktail or a fruity dessert. It pairs well with savory, warm foods like empanadas, curries, and grilled shrimp, and also pairs with desserts like vanilla ice cream. Of course, it's also good on its own, with a little extra prosecco on the side.