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Passionfruit Swizzle

For anyone who loves a good mix of tart and sweet, the Passionfruit Swizzle is a top pick. This drink blends smooth Caribbean rums with the zesty flavors of passion fruit and lime, softened by a hint of sweetness from pineapple and syrup. The result is a refreshing beverage that’s perfect for sunny days or a relaxing evening. Falernum adds a spicy touch, while Bruto Americano gives it a unique bitter twist. Try making this Passionfruit Swizzle at home; it’s a crowd-pleaser.

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Passionfruit Swizzle

Passionfruit Swizzle

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: Caribbean
Keyword: passion fruit
Servings: 1
Author: Paul Kushner
Refresh your day with a homemade Passionfruit Swizzle. Click for a simple recipe.

Ingredients

  • 2 oz Rhum Agricole preferably Caribbean rums
  • 1 oz Pineapple rum
  • 1 oz Passion fruit juice
  • 3/4 oz Passion fruit simple syrup
  • 1/2 oz Lime juice
  • 1/4 oz Falernum
  • 1/4 oz Bruto Americano or other bitter liqueur or drops

Instructions

  • Fill a tall glass with crushed ice.
  • Add the Rhum Agricole, Pineapple rum, Passion fruit juice, Passion fruit simple syrup, Lime juice, Falernum, and Bruto Americano to the glass.
  • Use a swizzle stick or a long spoon to mix the ingredients together. Swizzle until the glass is frosty on the outside.
  • Top up with more crushed ice if necessary.
  • Garnish with a sprig of mint and a slice of passion fruit.
  • Serve immediately and enjoy your refreshing Passionfruit Swizzle.
Tried this recipe?Leave a comment and let us know how it was!
Passionfruit Swizzle
See also  Peached Whale
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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