This passion fruit margarita puts an aromatically fruity twist on the classic cocktail. Easy to make, using fresh fruit, it's perfect served over ice on a warm day.
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If you're a regular here, you might have realized that margaritas are definitely a favorite. Or at least maybe I should say, it's a cocktail I like to play around with.
The classic combination of tequila, triple sec, lime and a little sweetness works so well with the addition of various fruits. Each adds their own unique character. My mango margarita is smooth and tropical while my watermelon margarita is refreshing and with a little chili kick.
What's the origin of the margarita?
For such a popular drink, and one that's relatively recent as well, surprisingly the history is unclear. No one really knows, though according to this National Geographic article, one drink historian thinks it is likely a tequila riff on a cocktail known as the daisy which mixed alcohol, citrus and grenadine over shaved ice.
So rather than many assumptions it is named after a person called Margarita, it's instead that "margarita" is the Spanish for "daisy". Whatever the true background, it's a drink known and loved the world over, with many variations as well.
This passion fruit version has its own special style too. It's aromatic but also refreshing and has that taste of the tropics. Passion fruit (or passionfruit, as it's also written) is a vine plant originally from Brazil. The name come from the Anglified name for the group of plants, passion flower, which has a number of varieties.
These days it is cultivated for the fruit in many tropical and subtropical climates, including across South America and Australia. In Spanish it is called maracuya (as in another delicious passion fruit cocktail, the maracuya sour, a variation on a pisco sour). You may see juice with this name in the Latin American section of supermarkets.
Can you use juice or frozen pulp?
You could in theory make this drink with passion fruit juice, but it often uses concentrate and water and is sweetened. I don't find the flavor anywhere near as good and you would need to adjust sweetness. Frozen passion fruit pulp is a much better option which you can either defrost to use, or blend in the frozen chunks for a frozen margarita.
All that said, if you can get good fresh passion fruit, all the better. I feel fresh pulp adds that extra brightness and punchy flavor. It does mean an extra step, as I recommend straining the drink mainly to break up the pulp properly, but I think it's worth it.
After you strain the drink, you will have kept back all the seeds. If you don't want seeds in the drink, just discard them. I quite like a few on top to add a little interest to the drink and some little crunchy bites.
Does it matter what tequila you use?
To a point, given you are adding a number of other ingredients, you don't need to go overboard on selecting a special tequila for this. However having said that, I think it's worth going for something either relatively smooth like a resposado. Alternatively, add a bit more complexity as I like to do with a mezcal.
This passion fruit margarita is so easy to make, with wonderful fruity flavors. It's refreshing, gently aromatic and perfect to sip on in the sunshine. Or let the drink transport you there.
Looking for more easy, refreshing cocktails? Try these:
Passion fruit margarita
- 1 fl oz passion fruit pulp from approx 1 - 2 passion fruit
- 1 ½ fl oz tequila would suggest resposado or mezcal
- ¾ fl oz triple sec
- ¾ fl oz fresh lime juice
- 1 tablespoon simple syrup or orange-infused syrup, if you have it (see notes)
- Scoop the pulp from the passion fruit. Put it in a shaker with the rest of the ingredients and one or two cubes of ice and shake well. Strain into a glass, either as it is or with more ice. If you like, top with a few of the seeds that are relatively separated.
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