Passion Fruit Margarita

This passion fruit margarita is my go-to summer cocktail with a tropical twist on the classic Mexican favorite. I shake up tequila, Cointreau, lime juice, and sweet passion fruit purée over ice, then pour it into a glass rimmed with chili salt or tajín for that perfect spicy-sweet combo. I love topping it off with a slice of passion fruit and an edible flower to make it pop. My other favorite is a blood orange margarita!

Course Drinks

Cuisine American, Mexican

Keyword Passion Fruit Margarita

Prep Time 5

Total Time 5

Servings

Calories 242kcal

Author Julia

Ingredients

Must-Have Ingredients

2 ounces tequila I used silver tequila (also labeled as blanco or plata)
1 ounce Cointreau or triple sec
1 ounce fresh lime juice
1 ounce passion fruit purée see notes
pulp of half a passion fruit
ice

Optional Ingredients

½ ounce Agave (1 tablespoon) for added sweetness
½ ounce Mezcal (1 tablespoon) to add smoky flavor if that's what you like

For rimming the glass

lime wedge for rimming the glass
chili salt flaky sea salt, or tajín, for rimming the glass

Garnish

passion fruit slice for garnish
edible flower for garnish (optional)

US Customary - Metric

Instructions

Rub a lime wedge around the rim of your glass and dip it in chili salt or tajín. Set aside.
Fill a cocktail shaker with ice then add the tequila, Cointreau, lime juice and passion fruit purée. Optionally, if you like a sweeter drink, add Agave syrup. Also, optionally, if you like smoky flavor, add Mezcal.
Shake vigorously until the outside of the cocktail shaker feels very cold.
Fill the glass you rimmed earlier with ice, add the passion fruit pulp then strain in the shaken cocktail.
Garnish with a passion fruit slice and edible flower. Cheers!
This Passion Fruit Margarita is best enjoyed as soon as it has been shaken and poured - before the ice melts! Enjoy.

Notes

Passion Fruit Purée options:

Making passion fruit purée from scratch is simple enough but it does require several passion fruits. Slice 6 passion fruits in half and scoop the seeds and pulp into a pan. Add 2 tablespoons of sugar and 2 tablespoons of water. Simmer over a low heat until the mixture thickens then strain to remove the seeds. This option will give you around 4 ounces of purée which would be 4 cocktails.
Alternatively, you could simply use 1 ounce of pulp from 1-2 passion fruits (the exact amount will depend on their size).
Store bought purée or syrup which are generally sweetened are my preferred option. You might find other cocktail specific purées with a tropical base which will include fruits such as mango or pineapple along with passion fruit, these are all really good in a margarita.

Nutrition