Passionfruit Rum Liqueur Recipe D.I.Y. - Build The Bottle

Passionfruit Rum Liqueur Recipe D.I.Y.

Passionfruit Rum Liqueur Recipe D.I.Y.
Passionfruit Rum Liqueur Recipe D.I.Y.

Passionfruit Rum Liqueur Recipe D.I.Y

Hey Guys and Gals, are you Looking for an awesome Passionfruit Rum Liqueur Recipe? You now have no reason to look any further! You just found the most awesome tasting Passionfruit Rum Liqueur Recipe in the world.


Step 1
  • 1 cup of passion fruit juice
  • 3 cups of rum
Step 2
  • 2 cups of water
  • 1 cup sugar


Step 1
  1. Mix the passion fruit pulp, alcohol together in an air-tight container and keep it in a dark place for 30 days.

Aging And Straining

Filter the passion fruit alcohol to remove the passion fruit seeds and mix the alcohol with the cold sugar syrup.

Get your cheesecloth to filter it helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the remaining liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

Step 2

Make your syrup by mixing the water and sugar and heating until dissolved. Let the syrup cool down completely.

Pour into a jar and let it rest in a dark place for another 15 days.
When the 15 days are up, filter it again and bottle it up.

– A large glass jar (I used a 3 liter jar)
 large plastic bowl
– paring knife
– vegetable peeler  (or knife)
– measuring cups (liquid and dry)
– metal strainer
– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one. 

Congratulations, You Have Completed Making this Awesome Passionfruit Rum Liqueur Recipe

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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