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–+ servings
Horizontal image of a Passion Fruit Mojito in a highball glass next to a silver cocktail stirrer.

Passion Fruit Mojito Cocktails

Course: Drinks
Cuisine: Hispanic
Keyword: cocktail, passion fruit, rum
Prep Time: 8 minutes
Total Time: 8 minutes
Servings: 2
Author: Marta Rivera
Three forms of passion fruit make this cocktail the ultimate thirst quencher. This recipe is intended for consumption by those 21 and older (or of legal drinking age).
Prep time does not include the time to make the Passion Fruit Ice Cubes (add 1 day).
Mocktail, Pitcher, and Make-Ahead instructions can be found in the Notes section.
Print Recipe

Equipment

  • cocktail shaker
  • highball glasses

Ingredients

Passion Fruit Ice Cubes (begin 1 day ahead)

  • 1/2 cup (125 milliliters) passion fruit juice
  • 1/2 cup (125 milliliters) cold water

Passion Fruit Mojito

  • 1 tablespoon turbinado sugar
  • 6 mint leaves
  • 1 1/2 ounces (44 milliliters) lime juice freshly squeezed from 1 large lime
  • 3 1/2 ounces (102 milliliters) passion fruit juice
  • 3 ounces (88 milliliters) white rum
  • 1 medium passion fruit
  • passion fruit ice cubes
  • 2-3 ounces (59-88 milliliters) soda water (or seltzer or citrus soda) to float

Optional Garnish

  • 2 stems of mint

Instructions

Make the Passion Fruit Ice Cubes (1 week-1 day ahead)

  • In a pitcher or bowl, stir together the passion fruit juice and water to combine.
    Pour the mixture into ice cube trays and freeze until solid. Use as desired.

Mix the Passion Fruit Mojito Cocktails

  • Add the turbinado sugar, mint leaves, and lime juice to a cocktail shaker. Use a muddler to mash the mint into the sugar and juice, creating a quick simple syrup.
    Next, add the passion fruit juice to the cocktail shaker along with the white rum. 
  • Cut the passion fruit in half and use a spoon to scrape their pulp into 2 highball glasses.
    Add 2 or 3 passion fruit ice cubes to the highball glasses on top of the pulp. Set the glasses aside while you complete the mojitos.
  • Cap the cocktail shaker, then give it a vigorous shake. After 30 seconds of intense shaking, the outside of the shaker will frost over, which is an indication that the liquid is properly chilled.
    Pour the contents of the shaker over the ice cubes in the glasses.
  • Next, float the soda water over the mojito base to suit your preference.
    Add a straw and give the cocktail a quick stir to combine the heavier juice and rum with the carbonated water. Then add a simple sprig of mint to complete the drink. 
    Enjoy responsibly.

Notes

How to choose the perfect Passion Fruit:

  • Buy fruits that are heavy for their size.
  • Choose fruit with a shell (or peel) that is dark and shriveled and which emit a strong aroma.
  • Leave the green, unripe fruits on the counter to ripen at room temperature if you can't find fully ripe ones. Use them once they're ripe, or refrigerate them for a couple of days until you can get to them. 

Swaps:

  • replace the passion fruit with guava, mango, or pineapple
  • swap the mint leaves and use the same amount of Genovese basil, Thai basil, Opal basil, 2 large sage leaves or 2 stems of cilantro instead
  • use lemon-lime soda or flavored (lime, mango, or lemon) sparkling water instead of soda or seltzer water
  • use aged white rum (like Bacardí's Maestro) instead of regular white rum

Substitutions:

  • replace the fresh fruit pulp with frozen fruit purèe (2 tablespoons) or omit it altogether
  • use the same amount of granulated (white) sugar or light brown sugar instead of turbinado sugar
  • use lemon juice if you don't have fresh lime juice
  • plain ice cubes can replace the passion fruit ice cubes

Pitcher Passion Fruit Mojitos:

Passion Fruit Ice Cubes:
2 cups passion fruit juice
2 cups cold water
Pitcher Mojitos:
1/4 cup (52 grams) turbinado sugar
2 bunches (about 30) mint leaves
3/4 cups (177 milliliters) lime juice
1 3/4 cups (414 milliliters) passion fruit juice
1 1/2 cups (354 milliliters) white rum
2 medium passion fruits
1-1 1/2 cups (236-354 milliliters) soda water
  1. Muddle the sugar, mint leaves, and lime juice in a mortar and pestle or a large bowl. Pour this simple syrup into a large cocktail pitcher.
  2. Add the passion fruit juice, rum, and pulp (scraped from the cut fruits) to the pitcher and stir with a cocktail stirrer. 
  3. Store this base in the refrigerator until you're ready to mix the final drink. 
  4. Once you're ready, add the ice cubes to your guests' glasses, pour over the prepared base, then float the soda water over. 
I recommend scaling down the glasses to old-fashioned or double old-fashioned glasses instead of highballs.

Passion Fruit Mojito Mocktails (makes 2):

Prepare the passion fruit ice cubes as instructed in the original recipe. 

1 tablespoon turbinado sugar
6 mint leaves
1 1/2 ounces (44 milliliters) lime juice
4 ounces (118 milliliters) passion fruit juice
2 medium passion fruits
2-3 ounces (59-88 milliliters) lemon-lime soda (I like Sprite)
  1. Muddle the mint, sugar, and lime juice as instructed. 
  2. Stir together the muddled mixture with the passion fruit pulp and juice. 
  3. Plunk the passion fruit ice cubes into the glasses and pour the juice-mint mixture over.
  4. Float lemon-lime soda over the juice and stir to mix. 

Make-Ahead Instructions:

  1. Muddle the sugar, mint, and lime juice as instructed. 
  2. Combine the muddled mixture with the passion fruit pulp and juice, straining the mixture well after stirring. 
    Straining the mixture removes most of the mint leaves, which tend to darken and impart a muddy flavor to the drink if left to sit too long.
  3. Store the passion fruit juice-mint mixture in a storage container in the fridge until your ready (or for 1 week), or freeze for 2 months. 
  4. When you're ready to make your cocktails, complete the drink recipe as instructed above.