Serve in a Coupe glass
1 1⁄2 fresh | Passion fruit (fresh) |
2 oz | Light gold rum (1-3 year old molasses column) |
1⁄2 oz | Lime juice (freshly squeezed) |
1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
Garnish: Float half passion fruit
Cut passion fruits in half and scoop out flesh into shaker (saving one half for garnish). Add other ingredients, SHAKE with ice and fine strain into chilled glass.
The rum character comes through in this tropically fruity cocktail.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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