With passionfruit in season, we have given the traditional piña colada a twist by swapping the pineapple out for it. While the cocktail still delivers the same marriage of sweet and tart, this one serves with a little bit more boldness and pulpiness. There really is no better time than now to try it out.
- 30 ml white rum
- 30 ml dark rum
- 80 ml strained fresh passionfruit juice
- 20 ml sugar syrup
- 40 ml coconut cream
- ½ tsp passionfruit seeds
- 1 cup ice cubes
Blend or process rum, juice, syrup, cream, seeds and ice cubes until smooth.