Add 2 oz white rum, 0.75 oz fresh lime juice, 0.75 oz passion fruit syrup (or puree), 0.5 oz simple syrup, 0.25 oz orange curaçao and 2 dashes Angostura bitters into a cocktail shaker.

Dry shake (if using puree)

If using passion fruit puree rather than clear syrup, dry shake (no ice) vigorously for 10–15 seconds to help emulsify the puree with the citrus and spirits.

Shake with ice

Add a large handful of ice to the shaker and shake hard for 12–15 seconds until the shaker is well chilled and a small frost forms on the outside.

Sparkle & Finish

Prepare glass

Fill a highball or Collins glass with crushed ice (about 1 cup).

Strain

Double strain the shaken cocktail over the crushed ice using a Hawthorne strainer and fine mesh strainer to remove any bits of pulp and small ice shards.

Top & garnish

Top with 1.5 oz chilled club soda to add a light effervescence. Slap a mint sprig between your palms to bruise it and release aromatics, then tuck it into the glass alongside a lime wheel on the rim.

Final touch

Optionally add a light rinse (spritz) of fresh lime over the top and serve with a short straw. Serve immediately while cold and fizzy.