Mojito Aux Fruits De La Passion Recipe

Prepare fruit and mint

If using fresh passion fruit, cut one in half and scoop out pulp. Reserve half for garnish. Lightly bruise the mint leaves by clapping them between your palms once to release aroma; do not shred.

Place lime wedges, simple syrup, and passion fruit pulp into a sturdy mixing glass or cocktail shaker. Add the bruised mint leaves on top of the fruit and sugar — the mint should sit against the citrus and pulp to extract oils when muddled.

Muddle

Using a muddler, press down gently and twist 6–8 times to release the lime juice and mingle it with the passion fruit pulp and syrup. Avoid pulverizing the mint; the goal is to bruise leaves to release aroma without turning them bitter.

Add the white rum (Captain Morgan), then fill the shaker or mixing glass with crushed ice. Cap and shake briefly (6–8 seconds) to chill and slightly dilute the mixture. If using a mixing glass rather than a cocktail shaker, stir briskly for 10–12 seconds.

Fill a highball or Collins glass with crushed ice to the top. Strain the muddled rum and fruit mixture into the glass — use a fine mesh strainer if you want to remove seeds and pulp for a cleaner texture, or a standard Hawthorne strainer to keep more fruit texture.

Top with club soda (about 2 oz) to add effervescence. Gently fold with a long bar spoon twice to integrate. Taste and adjust sweetness with up to 0.25 oz more simple syrup if needed.

Garnish with the reserved half passion fruit (float pulp on top) or a thin lime wheel and a sprig of mint. Slap the mint sprig once to release aroma before placing it upright in the drink.

Serve immediately with a straw. Encourage the drinker to stir occasionally to keep passion fruit evenly distributed.