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Passion Fruit Daiquiri

Let me tell you about the Passion Fruit Daiquiri, a favorite at the bar for its refreshing and tangy flavor. Made with white rum and fresh passion fruit puree, it strikes a perfect balance with lime juice and simple syrup. The tropical notes of passion fruit make it a hit on hot days, while the simplicity of the ingredients keeps it grounded and approachable. You’ll enjoy its crisp, clean taste—perfect for relaxing after a long day. Try making this Passion Fruit Daiquiri at home; it’s easy and satisfying.

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Passion Fruit Daiquiri

Passion Fruit Daiquiri

Prep Time: 5 minutes
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Course: Drinks
Cuisine: Cuban
Keyword: Daiquiri, passion fruit
Servings: 1
Author: Paul Kushner
Enjoy a refreshing Passion Fruit Daiquiri today. Easy recipe for a perfect drink.



Prepare the Passion Fruit Puree:

  • Cut a passion fruit in half and scoop out the pulp.
  • Strain the pulp through a fine mesh sieve to separate the seeds and get about 1/2 oz of puree.

Mix the Cocktail:

  • In a cocktail shaker, combine the 2 oz of white rum, 1/2 oz of passion fruit puree, 1/4 oz of lime juice, and 1/2 oz of simple syrup.
  • Fill the shaker with ice, covering the liquid.


  • Shake vigorously for about 15-20 seconds, allowing the mixture to chill and mix thoroughly.

Strain and Serve:

  • Strain the mixture into a chilled cocktail glass.
  • Optionally, you can garnish with a slice of lime or a small scoop of passion fruit pulp on top for an extra touch of flavor and decoration.
Tried this recipe?Leave a comment and let us know how it was!
Passion Fruit Daiquiri
See also  Pineapple Daiquiri
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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