Joe’s Passionfruit Ricky

By Al Brown

Joe’s Passionfruit Ricky
This cocktail is easy, zesty, and a little naughty. Garnish with generous amounts of mint or a slice of raw sugarcane.

Makes 1 standard drink

Ginger Syrup

100g fresh ginger, grated

1 cup palm sugar, smashed

1 cup water

handful mint leaves

2 passionfruit, or 60ml of pulp

50ml Cuban dark 5-year rum, or similar

30ml ginger syrup

½  lime

crushed ice

soda water

To make the syrup, bang all the ingredients into a saucepan and place on medium heat. Stir occasionally and heat gently until sugars dissolve. Let sit for 30 minutes or so to steep, then strain off the solids and leave to cool. Refrigerate until required.

In a tall glass, add mint leaves, then bruise to release the aroma. Cut passionfruit and scoop in the pulp, add the rum, ginger syrup and a squeeze of lime. Stir briskly to combine ingredients, then fill glass with ice and top up with soda. Make it by the glass or jug.


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