Summer’s Passion Recipe

Chill glass

Place a highball or Collins glass in the freezer for 5–10 minutes or fill with ice to chill while you prepare the cocktail.

Measure ingredients

Measure out Captain Morgan (1.5 oz), Bacardi (0.75 oz), passion fruit purée (1.5 oz), and fresh lime juice (0.75 oz). If using concentrated passion fruit that is very tart, have simple syrup (0.25 oz) ready.

Combine and shake

In a cocktail shaker, add passion fruit purée, lime juice, simple syrup (if using), Captain Morgan, Bacardi, and a generous handful of ice. Cap the shaker and shake vigorously for 10–15 seconds until the exterior of the shaker feels cold.

Prepare glass

Discard chilling ice from the glass if used, then fill the chilled highball/Collins glass with fresh ice cubes (about 1 cup).

Strain

Double-strain the shaken mixture into the prepared glass over ice using a cocktail strainer and, if available, a fine mesh strainer to remove seeds/pulp for a smoother texture. Fill the glass only to about two-thirds full.

Top with Fever-Tree

Gently top the cocktail with 4 oz Fever-Tree Pineapple Ginger Beer. Pour slowly over the back of a spoon or down the side of the glass to preserve some effervescence and create a slight layered effect.

Garnish and serve

Garnish with a lime wheel or wedge on the rim. If desired, float half a passion fruit (scooped) on top and add a mint sprig for aroma. Serve immediately with a straw and a long stirrer so the guest can adjust sweetness and mix before drinking.

Adjustments to taste

If the cocktail tastes too tart, stir in an additional 0.25 oz simple syrup. If too sweet, add a splash (0.25 oz) more lime juice. Adjust rum balance by small increments (0.25 oz) to taste.