This passion fruit mojito is delicious tropical twist on an old an Havana favorite.
You may substitute good quality store-bought passion fruit nectar for the fresh juice called for in this recipe.
- 2 fresh, ripe passion fruit (lilikoi)
- 2 tablespoon fresh squeezed lime juice (about 1 lime)
- ½ teaspoon granulated sugar
- 5 large mint leaves (torn)
- 2 ounce white rum
- club soda (to taste)
- 1 sprig mint (for garnish)
Cut the passion fruits in half then scrap out the seeds and pulp into a small mesh strainer set over an old-fashioned or similarly sized heavy bottom glass. Use a long handled cocktail muddle or the wrong end of the wooden spoon to scrap the seeds and pulp against the mesh of the strainer to extract the juice from the fleshy seeds, the juice will collect in the bottom of the glass. You should have about a generous 1 ½ ounces. Reserve the seeds as garnish.
Add the lime juice, sugar and mint leaves to the glass with the passion fruit juice. Muddle the mint, using the sugar as an abrasive until the leaves are bruised and the sugar in mostly dissolved. Fill the glass with medium ice cubes and pour the rum over the ice. Stir gently to combine, taking care to distribute the mint leaves throughout the glass. Top with an ounce or two club soda to taste.
Garnish with mint sprig and a few reserved passion fruit seeds. The seeds are tasty. Don’t be afraid to crunch them in your mouth as you enjoy the cocktail.