Passion Fruit Punch
 
Makes 4 servings
Ingredients
PUNCH
  • 1 small ripe papaya
  • Ice, for chilling and for serving
  • 4 ounces white rum (such as Bounty)
  • 4 ounces dark rum (such as Chairman’s or Appleton)
  • 4 ounces passion fruit puree
  • 2 ounces agave syrup
  • 2 ounces fresh lime juice (reserve the peel for garnish)
  • 2 ounces champagne (or dry sparkling white wine)
GARNISH
  • 4 tablespoons sugar
  • 4 strips of lime peel
Instructions
  1. Using a paring knife, slice the papaya in half. Use a spoon to seed the papaya. Cut one-third of the papaya into four 1-inch wedges for garnish and set aside.
  2. Chop the rest of the papaya and place the pieces in a cocktail shaker. Use a muddler until the papaya is mashed into a pulp, 10 to 20 seconds.
  3. Fill the cocktail shaker with ice. Add the white rum, dark rum, passion fruit puree, agave syrup, and lime juice. Shake well. Add several ice cubes to your rocks glasses. Strain the mix into the glasses.
  4. Add the champagne as a float; each glass gets ½ ounce.
  5. Prepare your garnish: Use a paring knife to make a small slit in the tip of the papaya wedges. Coat them evenly in the sugar and place them on the glass rims, then add a lime peel to each glass. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chef-nina-compton-shares-creole-caribbean-recipes-in-new-cookbook-kweyol-creole/