Passionfruit Mojito
A Mojito with fresh passionfruit pulp. Tangy and fragrant.
Muddled · Highball · Medium · about 3 minutes · about 9% ABV
Ingredients
- 8 leaves Mint leaves
- 20 ml Fresh lime juice
- 15 ml Sugar syrup
- 30 ml Passionfruit pulp
- 50 ml White rum
- 60 ml Soda water
- Half passionfruit (garnish)
Method
- Add 8 mint leaves
- Add 20 ml fresh lime juice
- Pour 15 ml sugar syrup into the glass
- Muddle gently
- Add ice
- Pour 30 ml passionfruit pulp into the glass
- Pour 50 ml white rum into the glass
- Top with 60 ml soda water
- Churn
- Garnish
About the Passionfruit Mojito
The fizz and Collins family. Tall, sour and fizzy drinks became popular in the second half of the 1800s, once soda water was easy to get. Jerry Thomas printed the Tom Collins in 1876, the Gin Fizz was a craze in New Orleans and the Rickey was born in Washington, D.C. in the 1880s. They all add soda to a sour to make it long and refreshing.
Passionfruit Mojito FAQ
What's in a Passionfruit Mojito?
8 leaves mint leaves, 20 ml fresh lime juice, 15 ml sugar syrup, 30 ml passionfruit pulp, 50 ml white rum, 60 ml soda water, garnished with half passionfruit.
How strong is a Passionfruit Mojito?
About 9% ABV once mixed with ice, which is 1.5 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Passionfruit Mojito?
Neither. Muddle the fresh ingredients in the glass, add crushed ice and churn with a spoon.
What glass do you serve a Passionfruit Mojito in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
