Passion Fruit Mojito

This mouthwatering Passion Fruit Mojito recipe blends the bold tropical flavours of passion fruit and lime with mint and white rum. This tropical twist on the classic mojito is perfect for sipping on a hot summer day or enjoying as a festive party drink. With its vibrant colour and bold flavour, it’s sure to become your new favourite summer cocktail.

I don’t know about you, but I’m not done with summer yet! While the weather is good and the garden mint is running wild, I’m mixing up patio cocktails on repeat. Garden mint is perfect for a classic Mint Julep, a Blueberry Mojito, and this tropical Passion Fruit Mojito.

Passion Fruit Mojito

What is it about passion fruit? These little unassuming fruits have a dowdy shell, large crunchy seeds, and an unappealing slippery fruit texture. However, the flavour is one of the most tongue tingling, mouthwatering, and unmistakable among fruits.

I can never resist a passion fruit cocktail when it’s on the menu and today I am serving up one of the best! Imagine a classic mojito with mint infused rum and fresh lime juice on ice with the face puckering kick of passion fruit juice. As you can imagine this drink packs a punch!

This cocktail recipe makes one cocktail, but you’re going to want more. The great news is, it’s easy to mix in a large batch and I have even included the instructions. So, what are you waiting for? Bottoms up!

A Cuban Cocktail

Everyone knows and loves the original Cuban mojito cocktail. The ever so slightly sweet, distilled rum with infused with herbaceous mint leaf oils and a twist of lime is a classic for a reason.

The first rudimentary mojito recipes (c. 1650) featured a crude rum called aguardiente de caña, sugar cane juice, native mint leaves, and lime were purely ‘medicinal’. Though the lime would be effective in preventing scurvy on its own, the rough sugarcane rum was a bonus. The other ingredients were there to mask the flavour of the crude rum.

It’s a pity that mojitos were created long before passion fruit was introduced to Cuba because they would have been a natural addition to this cocktail. The refreshing sweet tart flavour goes well with rum, lime and mint and the fruit is a great source of Vitamin A and C.

Unfortunately, this native Brazilian tropical fruit, known as maracuyá, has only been grown on the island for the last 100 years or so. So, I say there’s a lot of catching up to do!

Note: Mojitos are traditionally made with sugar, not simple syrup. However sugar is difficult to dissolve in cold liquid. Since passion fruit is so tart, it’s particularly important to get the sugar dissolved in this recipe. If you prefer to use sugar, use 1 tablespoon per mojito and ensure it dissolves fully.

Ingredients for Passion Fruit Mojito

For this cocktail recipe, you will need all the ingredients found in a classic mojito recipe plus ice and passion fruit pulp. You will also need a 12 oz. tall highball or Collins glass (or two!), a cocktail muddler, a jigger, and a bar spoon.

• Passion Fruit
• Limes
• Simple Syrup
• Mint Leaves
• Rum
• Club Soda
• Ice

Use frozen passion fruit pulp, defrosted purée, or buy several passion fruits. The flavor of passion fruit juice isn’t as strong as the pulp, so I don’t recommend using them interchangeably.

When buying passion fruit, look for fruits with wrinkly skin (this indicates that they’re ripe) if you want to use them right away. You should also pick up the passion fruits to check their weight and choose fruits that are heavy for their size.

Freshly squeezed lime juice will give the best flavour, but you can also use bottled juice. Be sure to have enough fresh mint sprigs and lime wedges on hand for muddling and for garnish.

You can replace the simple syrup with agave, but use 1/2 oz (15 mL) instead, because agave is sweeter than simple syrup.

Mojitos are a Cuban drink, so you may wish to use a Cuban brand of rum, like Havana Club. If you’re located in the US, you won’t be able to buy Cuban rum locally, so you can instead choose a good quality brand that’s not too expensive, such as Bacardi.

Once the cocktail is mixed, top it up with either club soda or sparkling water. I don’t recommend tonic water as it contains other ingredients that would affect the flavour.

How to Make a Passion Fruit Mojito

To begin, gently use a cocktail muddler to mash the passion fruit pulp, lime juice, simple syrup, and mint leaves together at the bottom of a tall highball or Collins glass. Press and twist gently to release their oils and flavours but not enough to bruise. In a pinch, you could also use the end of a wooden spoon.

Next, fill the glass with ice, then use a jigger to measure and add 2 ounces of white rum. Stir with a long handled cocktail spoon then top off the glass with sparkling water or club soda. Use the bar spoon to give the mojito one final gentle stir.

Garnish with a sprig of mint and passion fruit wedge (if desired), then serve.

For a non alcohol mojito simply omit the rum and add more sparkling water.

Recipe Tips and Tricks

To remove passion fruit pulp: Cut a fresh, ripe passion fruit in half and use a spoon to scoop out the pulp inside. (If you’re using seedless puree instead of pulp, reduce the amount to 1 1/2 oz./45 mL).

To make simple syrup: Combine 1/2 cup each of sugar and water in a small saucepan over medium heat. Stir constantly until the sugar has dissolved, then let it cool. Simple syrup can be stored in an airtight container in the refrigerator for up to a month.

Note: If you don’t like seeds in your drinks, you can use a mesh sieve to strain the seeds from the passion fruit pulp. I recommend using the back of a large spoon to press as much juice and pulp through the sieve as possible.

To make four Passion Fruit Mojitos at once add 8 oz. passion fruit pulp, 4 oz. freshly squeezed lime juice, and two large handfuls of fresh mint leaves to a cocktail pitcher. Muddle to release the oils and flavours then add 8 oz. white rum and ice. Stir will, then top up with sparkling water or club soda. Gently stir once more before serving.

Hi! I’m Bernice Hill, the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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