Adapted from Sam Choy’s Polynesian Kitchen
6 ounces passion fruit juice
2 ounces pineapple juice
6 ounces dark rum
6 ounces Triple Sec
Fresh fruit for garnish if desired
Combine juices, rum and Triple Sec. Fill blender with crushed ice. Pour in the juice mix. Blend until slushy. Serve in margarita glasses, garnished with fresh fruit if desired.