Ingredients
Equipment
Method
- Place the lime wedges and sugar in a sturdy old fashioned glass. Gently muddle for 8 to 10 seconds, pressing just enough to release the lime juice and dissolve the sugar. Pressing too hard releases bitter oils from the peel.
- Add the passion fruit purée and cachaça. Fill the glass about two-thirds with crushed ice and stir well with a bar spoon for 10 seconds, lifting from the bottom to mix and chill.
- Pack in more crushed ice to the top of the glass and give it one final gentle stir.
- Garnish with the lime wheel and spoon a little fresh passion fruit pulp on top, if using. Serve immediately with a short straw.
Notes
Cachaça: This Brazilian spirit is distilled from fresh sugarcane juice. Look for it at well-stocked liquor stores. In a pinch, a light white rum is the closest substitute, though the flavor will be less grassy.
Passion fruit purée: Look for it in the freezer or juice aisle of larger grocery stores or online. For fresh pulp, scoop out 2 to 3 passion fruits and press through a fine strainer to remove the seeds.
Muddling: Be gentle. Crush the lime to release the juice, but do not shred the peel, or the drink can turn bitter.
Balance: Taste and adjust. Add a little more sugar if your passion fruit is very tart, or an extra lime wedge if it is too sweet.
Crushed ice: To make your own, wrap ice cubes in a clean towel and crush them with a rolling pin or muddler.
Making a pitcher: For 6 drinks, muddle 3 limes cut into wedges with 4 tablespoons (50 g) of superfine sugar in a pitcher. Add 6 ounces (180 ml) of passion fruit purée and 12 ounces (360 ml) of cachaça, and stir. Pour over ice-filled glasses.
Alcohol-free version: Replace the cachaça with 2 ounces (60 ml) of chilled sparkling water or white grape juice, and keep the remaining ingredients the same.
Please drink responsibly. This recipe is for adults of legal drinking age. Nutrition (per cocktail) Calories 175 kcal Carbohydrates 12 g Protein 0 g Fat 0 g Saturated fat 0 g Cholesterol 0 mg Sodium 3 mg Potassium 95 mg Fiber 1 g Sugar 10 g
Passion fruit purée: Look for it in the freezer or juice aisle of larger grocery stores or online. For fresh pulp, scoop out 2 to 3 passion fruits and press through a fine strainer to remove the seeds.
Muddling: Be gentle. Crush the lime to release the juice, but do not shred the peel, or the drink can turn bitter.
Balance: Taste and adjust. Add a little more sugar if your passion fruit is very tart, or an extra lime wedge if it is too sweet.
Crushed ice: To make your own, wrap ice cubes in a clean towel and crush them with a rolling pin or muddler.
Making a pitcher: For 6 drinks, muddle 3 limes cut into wedges with 4 tablespoons (50 g) of superfine sugar in a pitcher. Add 6 ounces (180 ml) of passion fruit purée and 12 ounces (360 ml) of cachaça, and stir. Pour over ice-filled glasses.
Alcohol-free version: Replace the cachaça with 2 ounces (60 ml) of chilled sparkling water or white grape juice, and keep the remaining ingredients the same.
Please drink responsibly. This recipe is for adults of legal drinking age. Nutrition (per cocktail) Calories 175 kcal Carbohydrates 12 g Protein 0 g Fat 0 g Saturated fat 0 g Cholesterol 0 mg Sodium 3 mg Potassium 95 mg Fiber 1 g Sugar 10 g