passionfruit just scream summer don’t they? they remind my of sitting on a beach sipping cocktails… oh i can dream. it’s winter here in Brisbane but we are lucky enough in Australia to get great passionfruit all year round, so i was feeling a bit down with all the rain we’ve had recently and decided a summery cocktail was in order, so i made passionfruit mojitos!
i think we all need to make a round of this and have a interweb cocktail party?? that sounds so fun! and these are super easy to make and packed with the vibrant summery flavours of passionfruit and lime. you could add mint here i brought mint for them and got so excited by the passionfruit lime combo i completely forgot about it (facepalm)
i just want to dive into once of those glasses and swim around for a bit, they were so good! refreshing, fruity, summery and boozy everything i was looking for and more. i used coconut water and soda water in these, i have recently started using coconut water in my cocktails and i love it! it adds a light freshness that you don;t get from just soda water. and it matches the tropical vibe i was going for perfectly.
i am obsessed with these cocktails, so much so that they could become my favourite cocktail this winter. they are so easy to prepare whether your making 1 or 6 and i could drink them by the gallon.
a mojito was the first cocktail i ever tried and my love for them has not faltered in the last 12 years. i have tried so many different variations and loved them all. from the classic lime and mint to these blueberry and lavender mojitos i am yet to try a mojito i don’t like.
what was the first cocktail you tried? do you still love it?
if you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
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- 1 passionfruit
- 1/2 lime
- 1 & 1/2 ounces white rum
- 1 ounce vanilla syrup
- 125 ml coconut water
- soda water
- crushed ice
- 1/2 cup sugar
- 1/2 cup water
- 1 vanilla bean
half fill a glass with crushed ice. cut the passionfruit in half and scoop the seeds into a glass, add the juice of 1/2 a lime, the rum and syrup. pour in the coconut water and stir top up with soda water and garnish with a slice of lime. serve and enjoy!
Place the sugar and water in a small saucepan over medium heat. Split the vanilla bean in half and scrape the seeds, add the vanilla bean pod and seeds into the saucepan. Cook the mixture stirring occasionally until the syrup is clear and bubbling around the edges.
Remove from heat, set aside to cool completely. Pour into a clean bottle and keep in the fridge, this will keep for up to 2 weeks.