Ingredients
- 2 ounces Siesta Key Silver Rum
- 4–5 stems fresh mint, plus more for garnish
- ¾ ounce Chinola Passion Fruit Liqueur
- 4 ounces soda water, ginger beer or sparkling wine (ginger beer was our fave!)
- Fresh Passion Fruit, halved
Preparation
Muddle the rum and mint in a cocktail shaker, add the Passion Fruit Liqueur, and shake with ice. Pour into tall glassware with ice (I used an oversized large cube, but crushed ice also works great). Top with the bubbles of your choice and garnish with half of a passion fruit and more fresh mint. This one is great served with a straw.
