Passionfruit Mojitos

Ah the mojito. Visions of Cuba, Ernest Hemingway, and (unfortunately) Colin Farrell in Miami Vice. 

First for a little bit of history:

The Mojito took root in Cuba at a time when most rum was scarcely potable—fierce, funky and heavy with fusel oils and other noxiousness. How to fix this? Well, if you were a Cuban farmer with a bottle of cheap rum and a long night ahead, you would have used whatever diversions were at hand to make it more palatable—a squeeze of lime, some sugar-cane juice, a handful of mint. Then it would go down just fine.
Fast-forward to Prohibition and Havana’s rise as America’s favorite offshore cocktail lounge: The Mojito migrated from the farms to working-class beaches around the Cuban capital and then marched inland. Here it was dolled up a bit, with the addition of carbonated water, lots of ice and a tall glass. - Source: Liquor.com

INGREDIENTS (SERVES 1)

• 5-10 large mint leaves, extra for garnish
• 2 passion fruits
• 1 lime (about 2 tablespoons of juice)
• 2 ounce of rum
• 1/2 teaspoon of sugar
• Ice
• Club soda (to taste)

DIRECTIONS

1. Tear up the mint leaves (doing this instead of cutting with knife or scissors helps prevent browning and also better releases the oils) 
2. Add torn mint leaves, lime juice, sugar, and some scrapings of lime rind (put a cheese grater to your lime skin) to a tumbler glass and muddle (a slight twisting motion works best )
3. Add passion fruit (you can choose to put the pulp through a small mesh strainer to remove the seeds, but personally I like the crunch it adds to the drink!)
4. Add ice and pour rum over it
5. Stir gently and garnish