Lavolini By Tim Keller, beverage director for the Tao Group and Lavo Italian Restaurant & Nightclub in Las Vegas. 1 ¼ ounces passion fruit puree ½ ounce st-germain (an elderflower liqueur) ¼ ounce triple sec, 3 ounces prosecco. Combine the puree, liqueur, triple sec and ice in a cocktail shaker. Shake vigorously and strain into a champagne flute. Top with prosecco.