Combine equal parts water and sugar with sliced fresh ginger (for example 1/2 cup water, 1/2 cup sugar, 2–3 oz sliced ginger). Bring to a simmer, stir until sugar dissolves, simmer 5 minutes, then cool and strain. Store refrigerated.

If using fresh passionfruit, cut fruit in half and scoop pulp into a small bowl. Strain if you prefer a smoother texture; otherwise keep seeds for texture and visual appeal.

Build & Shake

Fill a cocktail shaker roughly two-thirds with ice.

Add 1.5 oz Volcan Blanco tequila, 0.5 oz Banks 5 Year rum, 1 oz passionfruit purée (or pulp), 0.5 oz fresh lemon juice, and 0.5 oz ginger syrup into the shaker.

Dry shake (no ice) for 8–10 seconds if you used fresh passionfruit pulp to emulsify the pulp with the spirits, then add ice and shake vigorously 10–12 seconds until well-chilled.

Finish & Serve

Strain the shaken mixture into a chilled Collins or highball glass filled with fresh ice. Use a fine strainer if you prefer to remove seeds and pulp; a Hawthorne strainer is fine if you want to keep some texture.

Top with 2 oz cold soda water to give the drink a bright fizzy lift. Gently stir once to integrate soda without flattening bubbles.

Garnish with half a fresh passionfruit perched on the glass or spooned seeds on top, a thin slice of fresh or candied ginger, and a lemon wheel or twist on the rim. Optionally grate a little citrus zest over the top for aroma.

Serve immediately with a straw if desired.