Tropical Passion Fruit Margarita Recipe

Extract pulp

Cut the fresh passion fruits in half. Using a spoon, scoop out the pulp and seeds until you have about 1 cup of pulp.

Make purée

Place the passion fruit pulp, granulated sugar, lime juice and water in a small saucepan. Warm over medium-low heat, stirring, just until sugar dissolves and mixture is slightly thickened, about 3–4 minutes. Do not boil. Remove from heat and let cool to room temperature.

Optional strain

If you prefer a seed-free purée, press the cooled mixture through a fine-mesh sieve into a bowl using the back of a spoon; discard seeds. For more texture and visual appeal, leave seeds in.

Chill

Transfer purée to a container and chill in the refrigerator while you prepare the rest of the cocktail (at least 10 minutes).

Prepare glasses

Rub a lime wedge around the rim of 4 coupe or rocks glasses. Dip the rims into coarse salt or sugar spread on a shallow plate to coat. Fill each glass with a few ice cubes or leave empty if serving straight up.

Combine ingredients

In a cocktail shaker or large mixing tin, add 2 cups of ice, 6 oz blanco tequila, 2 oz orange liqueur, 2 oz fresh lime juice, 3 oz tropical fruit juice, 4 oz passion fruit purée and 1 tsp agave syrup (if using).

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until well chilled (or 20 seconds if using a lot of ice).

Strain & serve

If serving on the rocks, fill prepared glasses with fresh ice and double-strain cocktail into glasses to remove any pulp or seed bits. If serving straight up, double-strain into chilled rimmed glasses. Divide evenly among 4 servings.

Adjust sweetness

Taste one serving and add a little more agave (1/4–1/2 tsp per glass) if you prefer sweeter. Gently stir to combine.

Float a half passion fruit or a spoonful of fresh pulp on top of each cocktail for visual impact. Add a lime wedge and a mint sprig to each glass.

Serve immediately with a short straw or stirrer.