Place 1 tbsp loose yerba mate (or one teabag) in a heatproof cup. Pour 6 oz hot water (just off boil) over the leaves and steep 3–5 minutes for a robust flavor. Strain and chill until cool. Yield: about 4–6 oz usable infusion; measure 1 oz per cocktail.

Cocktail

Prepare passionfruit

Cut one passionfruit in half. Scoop out approximately 1 oz of pulp (seeds + juice) into a small bowl. Reserve the other half for garnish (floating shell). If using pre-pressed pulp, measure 1 oz.

Build and shake

In a cocktail shaker, combine 2 oz Barbancourt rhum, 1 oz cooled yerba mate infusion, 1 oz passionfruit pulp, 0.5 oz fresh lime juice, 0.5 oz orgeat (almond syrup), 0.25 oz simple syrup, and 2 dashes Angostura bitters. Fill shaker with about 1 cup of ice, cap, and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain and serve

Double-strain the mixture into a chilled coupe or rocks glass over fresh ice (if serving on the rocks) using a fine mesh strainer to catch seeds and pulp. If you prefer a more textured presentation, single strain directly into the glass and top with the reserved passionfruit half (shell) floating on top with seeds.

Garnish and finish

Float the reserved passionfruit half (or spoon a tablespoon of additional pulp) on top. Slap the mint sprig lightly to release aroma and tuck it beside the passionfruit or float the lime wheel on the rim. Serve immediately.