Add the vanilla vodka, passion fruit liqueur, passion fruit purée, and vanilla syrup to a cocktail shaker.
Fill the shaker with ice and shake vigorously for 10–12 seconds until well chilled.
Double strain through a fine mesh strainer into a large, chilled cocktail glass.
Float half a fresh passion fruit on top of the drink as garnish.
Serve alongside a separate chilled shot glass of champagne.
Created by Dick Bradsell at London's Townhouse bar in 1997, this cocktail was originally made with Absolut Vanilla and Passoa. The champagne is traditionally served as a separate shot - sip it between sips of the martini, or drop it in like a boilermaker.
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