Pineapple Passion Fruit Recipe

Chill glass

Place a Collins or highball glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

If using whole passion fruit, cut in half and scoop out pulp. If using puree, measure and have ready.

Combine ingredients

In a cocktail shaker, add fresh pineapple juice (4 fl oz), passion fruit puree (1.5 fl oz) or the scooped pulp, fresh lime juice (0.5 fl oz), white rum (1.5 fl oz), triple sec (0.5 fl oz), simple syrup (0.5 fl oz), and 1 dash of Angostura bitters.

Add ice and shake

Fill the shaker with ice (enough to mostly fill the shaker, about 5-6 large cubes). Secure the lid and shake vigorously for 12–15 seconds until the shaker feels cold to the touch and slightly frosty. This chills, dilutes, and emulsifies the fruit.

Strain

Discard the ice or water from the chilled glass. Double-strain the cocktail into the chilled Collins or highball glass filled with fresh ice using a Hawthorne strainer and a fine mesh strainer to catch seeds and pulp for a smoother drink. If you prefer texture, single strain only.

Add a dash more of Angostura bitters on top (optional) for aroma and a light spice note. Drop half a passion fruit or spoon some of its seeds onto the surface for visual appeal and bright flavor.

Garnish with a pineapple wedge on the rim and a mint sprig if using. Serve with a straw and a small cocktail spoon for scooping seeds if desired.