Ingredients
20 fresh mint leaves, plus sprigs for serving
1 ripe mango, peeled, pitted, and chopped (1 cup)
1/2 cup passion-fruit juice, such as Ceres
1/4 cup simple syrup
1/4 cup fresh lime juice
1/2 cup dark rum, preferably Sparrow’s
1/2 cup white rum, preferably SLR
2 cups ice
Passion-fruit seeds, for serving (optional)
Grenadine Sea Salt Bequia Blend coconut sea salt (optional, see cook’s note), for serving
Preparation
In each of 4 sturdy glasses, muddle 5 mint leaves until they start to break down, a few seconds. In a blender, purée mango, passion-fruit juice, simple syrup, lime juice, and 1/2 cup water. Stir in both rums.
Fill glasses with ice; top with cocktail. Garnish each glass with passion-fruit seeds (if using) and a mint sprig. Sprinkle ice cubes with a pinch of sea salt; serve.
