P. O.g. (zero-proof) Recipe

Prepare passionfruit

If using fresh passionfruit, slice open and scoop pulp and seeds into a fine-mesh sieve set over a bowl. Press with the back of a spoon to extract about 1/4–1/3 cup of juice and some suspended pulp. Reserve a spoonful of whole seeds/pulp for garnish if desired. If using frozen pulp, thaw and stir to recombine.

Measure 3/4 cup fresh orange juice (about 1 large orange) and 1/2 cup guava nectar or puree. If guava puree is very thick, thin with 1–2 tablespoons water to a pourable consistency.

In a cocktail shaker or large jar, combine the extracted passionfruit pulp/juice (about 1/2 cup including some pulp), orange juice, and guava nectar. Add 2 tablespoons simple syrup and 1 tablespoon fresh lime juice.

Fill the shaker or jar halfway with ice. Cap and shake vigorously for 8–12 seconds to chill and slightly dilute the mixture, or stir gently if you prefer less froth.

Taste and adjust sweetness or acidity: add up to 1 tablespoon more simple syrup if you prefer sweeter, or another 1/2 tablespoon lime juice if you want brighter acidity.

Fill a tall glass with ice (cubes or crushed). Strain the shaken fruit mixture into the glass, leaving behind large ice shards if you prefer a cleaner texture. Pour slowly to leave some suspended pulp for visual interest.

Top with 1 cup (about 240 ml) chilled sparkling water or club soda. Gently stir twice with a bar spoon to combine without flattening the bubbles.

Spoon the reserved passionfruit seeds/pulp on top (about 1/2 spoon) to showcase texture, or float an orange wheel on the rim. Add a mint sprig for aroma. Serve immediately with a straw.