Cuban Passion Fruit Mojito with Fresh Mint, Coconut Rum and Sugarcane Syrup

Ingredients

• 2 oz white rum (or coconut rum for extra tropical flavor)
• 1 oz fresh passion fruit juice (from 2-3 ripe passion fruits, seeds strained out)
• 1 oz fresh lime juice
• 1/2 oz sugarcane simple syrup (or regular simple syrup)
• 10 fresh mint leaves, plus a sprig for garnish
• Club soda, chilled, to top
• Crushed ice
• 1 passion fruit half, for garnish
• Lime wheel, for garnish
• Cane sugar, for optional glass rim

Instructions

1. Make sugarcane syrup if needed: dissolve equal parts sugar and water in a small saucepan over low heat. Cool completely. Store in fridge up to 2 weeks.
2. Cut 2-3 ripe passion fruits in half. Scoop pulp and seeds into a fine-mesh strainer set over a bowl. Press and stir with a spoon to extract juice. You need 1 oz clear juice.
3. In a tall glass, add mint leaves and lime juice. Muddle gently — press and twist 4-5 times. You want bruised, fragrant mint, not shredded green mush.
4. Add passion fruit juice and sugarcane syrup. Stir to combine.
5. Fill the glass to the brim with crushed ice. Pour rum over the ice.
6. Top with cold club soda and stir once gently from bottom to top with a long bar spoon to integrate without losing carbonation.
7. Garnish with a fresh mint sprig slapped against your palm first (this releases the aroma), a passion fruit half balanced on the rim, and a lime wheel. Serve immediately with a straw.