For the passion fruit syrup: 

Passion Fruit nectar comes in varying levels of sweetness. Ingredients can be swapped out in this recipe depending on if you are using a premade Passion Fruit syrup, adding sugar to pulp or diluting nectar. We use the latter. Just be sure to add a smaller amount first and taste test as you go. Goya makes the most readily available version of this which comes in a 12 oz frozen can. To make the syrup noted in the recipe:

1. Thaw a 12 oz can of Goya Passion Fruit nectar blend with 12 oz of water.
2. Syrup can be refrozen for later use.

For the brown sugar syrup: 

1. Heat 8 oz of filtered water to a boil.
2. Reduce heat and slowly dissolve 8 oz of dark brown sugar into water while consistently stirring.
3. Drop heat to a simmer and allow to simmer for 10-15 min.
4. Syrup will keep in the fridge for up to a month.

For the cocktail: 

1. Combine all ingredients in a shaker tin and pack full of ice
2. Shake until the outside of the tin has frost accumulation.
3. Serve in fun glassware with the ice from your shaker tin.

The recipe is perfect for your end-of-summer backyard barbecue! Find more about crafting your summer barbecue here.