Maracuya Mistress

Madrina’s

Contributed by T.J. Palmieri

Maracuya Mistress

(image: Tim Nusog)

Appears in 113 Collections

Appears in 113 Collections

About The Maracuya Mistress Cocktail

T.J. Palmieri, the owner and operator of Madrina’s in Gainesville, Fla., created this take on the classic Ti’ Punch.

This recipe originally appeared as part of “It’s About Time to Fall in Love with This Rum Cocktail. It’s Called the Ti’ Punch.”

Ingredients in The Maracuya Mistress Cocktail

2 oz

Clément Canne Bleue blanc rhum agricole

³⁄₄ oz

Passion fruit juice

¹⁄₂ oz

Hibiscus syrup*

¹⁄₂ oz

Fresh lime juice

Garnish:

Lime wheel

Glass:

How to make The Maracuya Mistress Cocktail

Add all the ingredients into a rocks glass with crushed ice, and swizzle using a bois lélé (swizzle stick).

Garnish with a lime wheel.

*Hibiscus syrup: Bring 2 cups sugar, 1/2 cup dried Jamaican hibiscus leaves and 1 cup water to a boil, then reduce heat and let simmer until sugar is dissolved. Allow leaves to steep for 6 minutes, and fine-strain into a container. Keep refrigerated for up to 2 weeks.

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Mixing your cocktail