Tropicale Garden Recipe

In a blender add the chopped fresh pineapple and the mango puree. Add the fresh lime juice and simple syrup. Blend on high until completely smooth, about 30–45 seconds. If mixture is too thick, add 1–2 tablespoons of water and pulse to combine.

Taste the fruit puree and adjust sweetness with additional simple syrup if needed. Strain the blended mixture through a fine-mesh sieve into a large measuring cup or bowl to remove fibrous bits for a silky texture, pressing with a spatula to extract as much liquid as possible. You should have about 1 3/4 to 2 cups of smooth puree.

In a large pitcher combine the strained fruit puree with the white rum, coconut rum (or cream of coconut), and passion fruit juice. Stir gently to incorporate.

Add the sparkling water or club soda to the pitcher just before serving to preserve fizz. Stir once gently to combine—do not shake after adding carbonation.

Prepare glasses

Fill six highball or Collins glasses with about 1 cup crushed ice each (adjust to glass size).

Place 2 fresh mint leaves in each glass and lightly clap them between your palms to release aroma, then tuck them among the ice.

Divide the Tropicale Garden cocktail evenly among the six prepared glasses (about 6–6.5 fl oz / 180–195 ml per serving).

Garnish each glass with a lime wheel and an edible flower on top of the ice. Serve immediately with a short stirring straw so guests can lift bits of fruit puree while drinking.