A minty twist on the daiquiri from Ricky Gomez of Cocktalian NOLA in Portland. More

Not your typical American layered fruit and cream parfait, this is more of a French variation, a light and airy frozen mousse. Passion fruit purée can be a little hard to come by, but you can easily substitute reduced passion fruit juice for that same sweet and tangy tropical taste. More

Passionfruit have a semi-hard shell, but when cut open they reveal a gelatinous yellow flesh speckled with edible black seeds. The musky and tart flavor calls out for the herbal qualities of gin. To punch up the herbal nuances, I added some fresh mint, along with a hint of honey. The resulting cocktail allows the bold passionfruit to take center stage, while the mint and honey provide just the right symmetry. More

This sorbet doesn't require an ice cream machine, and can be made with just a blender or food processor. More

Originally a simple mixture of rum, citrus and passion fruit syrup, the Hurricane has morphed into a noxious red, weird-tasting abomination. There's no need for that; instead, try the original, and see why this iconic New Orleans drink became such a fixture of the exotic drinks scene. More