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Ingredients
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Cocktail
Garnish & Ice
Yerba Mate Infusion (makes ~12 oz)
Method
Prepare Yerba Mate Infusion
Steep mate
Bring water to just below boiling (about 80°C / 175–180°F). Add 2 tablespoons dried yerba mate to a teapot or heatproof container, pour 12 oz hot water over it, and steep 4 minutes for a bright, slightly bitter infusion. Do not over-steep to avoid excessive bitterness.
Cool and strain
Strain the infused liquid through a fine mesh strainer into a container and chill in the fridge or an ice bath until cold. You will use approximately 3 oz of this infusion per cocktail; reserve the rest for 3–4 more drinks or store chilled for up to 24 hours.
Build the Cocktail
Fill a cocktail shaker halfway with crushed ice.
Add to the shaker: 1.5 oz light rum, 3 oz cooled yerba mate infusion, 1 oz passionfruit purée, 0.75 oz almond orgeat, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup if you prefer a sweeter balance. If using, add 1 dash Angostura bitters for aromatic depth.
Firmly cap the shaker and shake vigorously for 10–15 seconds until the outside of the shaker becomes frosty and the mixture is well-chilled and slightly diluted.
Prepare a Collins or highball glass by filling it with crushed ice.
Double-strain the cocktail into the prepared glass over the crushed ice to remove any seeds or large pulp from the passionfruit.
Garnish & Serve
Garnish with a half passionfruit floated on top or a lime wheel and a sprig of mint tucked into the ice. If you used Angostura bitters, add a tiny additional dash on the surface for aroma.
Serve with a straw and enjoy immediately while the crushed ice keeps the drink bright.