I'm not sure how or why it took so long for me to have my first passionfruit mojito. I mean, it's especially strange when you consider that a good portion of the places where we work here at Salt & Wind Travel (ahem, Hawaii, Mexico) are overflowing with the tropical fruit.
I've long been a fan of the sweet, tart, floral flavor of fresh passionfruit. And, when I met my husband and started spending more time in Hawaii, well, I started coming across a lot more of the passion fruit (aka lilikoi in Hawaiian) flavors.
From passionfruit margaritas at a wedding and passion fruit iced tea to passion fruit filled malasadas and even the passion fruit custard pie our friend would make from scratch, the flavor showed up seemingly everywhere. No surprise since the vine seems to grow with abandon across the islands.
Fresh passion fruit can be hard to find on the mainland. Sometimes I find it growing rogue in a friend's backyard and every once in a while it pops up at the farmers market. But, more often than not, you need to buy passion fruit jucie or even frozen passion fruit pulp to get good passion fruit flavor.
But back to the passion fruit mojito. When I visited Thailand, the cocktail became my go-to drink because almost every bar I went to had its own unique version. The best ones were always made with lots of fresh passion fruit so go ahead and add 1 or 2 or 3 to each drink if you can get that many.
As for what to have with it? We say have something toasted and salty and snacakable like peanuts. Specifically, we'd serve up these Kaffir Lime Peanuts, these Mexican Chile Lime Peanuts, or even these Star Anise Hawaiian Style Boiled Peanuts.
or 1 tablespoon passionfruit puree
To Make The Crushed Ice: Wrap a handful of ice cubes in a clean kitchen towel or in a ice bag, and, using a rolling pin or mallet, tap on it until all the ice is broken up and crushed into pieces ranging from pea-sized to snowflake sized.
To Make The Mojito: Combine the rum, lime juice, sugar, all but 1 sprig of mint, and passion fruit in a cocktail shaker and muddle a few times to break up most of the mint and passionfruit seeds.
Pour mixture into a tall glass (such as a Tom Collins), add ice to fill 3/4 of the way, stir then top with club soda, more ice (as needed), garnish with mint and serve.
You can do this in a sturdy Tom Collins glass too—just be careful you don't muddle too hard!
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