Passionfruit Mojito Recipe

Combine fruit and sweetener

In a small bowl or measuring cup, stir together the passionfruit pulp, passionfruit juice (if using) and 0.5 oz simple syrup until combined. Taste and adjust sweetness — the mix should be pleasantly tart but slightly sweetened so it blends with the rum.

If seeds are very large or you prefer a smoother texture, press the pulp through a fine sieve, reserving seeds separately for garnish. Keep the juice/pulp mixture at hand.

Muddle mint, sugar and lime

Place 10–12 fresh mint leaves and 2 tablespoons granulated sugar in a sturdy highball or cocktail glass. Add 1 oz fresh lime juice. Using a muddler or the back of a spoon, gently press and twist the mint leaves against the sugar and lime to release essential oils. Avoid shredding leaves to prevent bitterness; press just enough to bruise them.

Add passionfruit and rum

Pour the prepared passionfruit mix (all of it) into the glass over the muddled mint mixture. Add 2 oz light rum. Stir briefly (6–8 seconds) to dissolve sugar and integrate flavors.

Add ice and top

Fill the glass with crushed ice (about 1 cup) to the top. Gently pour or top with about 3 oz club soda. Give a light stir from bottom to top to mix soda without flattening it.

Taste and adjust: if too tart, add up to 0.25 oz more simple syrup; if too strong, add more club soda. Add a few extra ice cubes if needed to keep cold.

Garnish with a fresh mint sprig (slap it between your palms to release aroma), a lime wheel or wedge on the rim, and a teaspoon of reserved passionfruit seeds/pulp floated on top for visual appeal and extra tropical flavor.

Serve immediately with a straw and enjoy.