Crowe’s Kitchen · Passion fruit & orange
Passion Fruit Reef
Passion fruit's tart, fragrant character contrasts with mango sweetness, while orange juice rounds the edges. The resulting golden spritz has a lightly cloudy pour and a pronounced tropical aroma, finished with a slim orange half-wheel tucked among the ice.
Made with BEA Mango Mimosa
5 min · Makes one mocktail · 16 fl oz highball
Original recipe by Capt. Solomon D. Crowe
Jump to the recipeIngredients
One glass · US measures
- 6 fl oz BEA Mango Mimosa, well chilled (177 mL; ½ of a 12 fl oz can)
- 1½ fl oz passion fruit nectar (3 Tbsp)
- ½ fl oz orange juice (1 Tbsp)
- ¼ fl oz fresh lime juice (1½ tsp)
- 1 thin orange half-wheel for garnish
- ¾ cup ice cubes
The 6 fl oz of BEA contributes approximately 63 mg caffeine. All other ingredients in this recipe are caffeine-free.
How to mix it
- 1
Pour the passion fruit nectar, orange juice, and lime juice into the glass.
- 2
Stir the juices together and add the ice.
- 3
Pour in the chilled BEA Mango Mimosa last and stir gently once or twice.
- 4
Place the orange half-wheel against the inside of the glass and serve immediately.
The finishing touch
Use ready-to-drink passion fruit nectar; concentrated purée has a different tartness and thickness.
Serve alongside: Fish tacos with cabbage slaw
Start with BEA Mango Mimosa
Visit Solomon’s official US product page for current flavor availability, ingredients, directions, and prices.
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