Serve in aCollins glass
Passion fruit & mint sprig
How to make:
Cut passion fruit in half and scoop flesh into glass. Add mint and gently MUDDLE (just to bruise mint). Add rum, lime juice and crushed ice. CHURN (stir) drink in glass to mix. DRIZZLE passion fruit liqueur and serve with straws.
|1 fresh||Passion fruit (fresh fruit)|
|8 fresh||Mint leaves|
|2 fl oz||Bacardi Gold Rum|
|1⁄2 fl oz||Freshly squeezed lime juice|
|1⁄2 fl oz||Giffard Sugar Cane Syrup|
|1⁄4 fl oz||Passoa Liqueur|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
A laid-back fruity, slightly sweet Mojito.
Adapted from a recipe by Wayne Collins, London, England.
For more recipes, its origins and history, see the Mojito Cocktail.