Bajan Mojito

Use 2:1 rich simple syrup for its listed portion.

Chill a highball glass in preparation for serving.

Prepare garnishes by slicing a passion fruit in half and setting aside a few mint sprigs.

Halve the passion fruit and scoop its flesh directly into the chilled glass.

Add the fresh mint leaves to the glass and gently muddle them, just enough to release their aroma.

Pour in the Cuban rum, freshly squeezed lime juice, and rich sugar syrup.

Fill two-thirds of the glass with crushed ice, then churn the mixture to combine the ingredients thoroughly.

Top up the glass with more crushed ice and give it a quick churn again.

Drizzle the Passoã passion fruit liqueur over the top.

Garnish with the reserved passion fruit half and mint sprigs.

Serve with a straw for easy sipping.