Build it in three layers over brewed jasmine green tea: passion fruit syrup for the base, canned passion fruit granules for real visible fruit, and passion fruit popping boba dropped in last for the burst. That is Doking’s passion fruit double blast, and the number that matters for your menu is the one on our recipe cost card: about $1.00 in ingredients per 500 ml cup, roughly an 83% gross margin on ingredients at a normal menu price. It is the most expensive drink on our cost cards to build and it still keeps most of the cup. The rest of this SOP covers the pour order, how to batch the tea base without ruining the popping boba, and how far a case of each ingredient actually goes so you can plan a delivery instead of guessing.
The four-ingredient build
Everything in this drink comes from four SKUs, and the order you add them in is what keeps it looking layered in the cup instead of muddy.
| Layer | Ingredient | Role |
|---|---|---|
| Base tea | Jasmine green tea | Brewed hot, cooled, gives the drink its tea backbone and floral lift under the fruit |
| Flavour syrup | Passion fruit syrup | Carries the sweetness and the dominant passion fruit flavour in every sip |
| Real fruit | Canned passion fruit granules | Visible seeds and pulp, the “real fruit” a customer sees through the cup wall |
| Texture | Passion fruit popping boba | Juice-filled spheres that burst on the bite, the trend-driven mouthfeel add |
Pour order, per cup:
- Passion fruit syrup into the bottom of the cup (weigh your own pour, roughly 25 to 30 ml is a common starting point).
- A scoop of canned passion fruit granules on top of the syrup.
- Ice, filled most of the way up the cup.
- Brewed and cooled jasmine green tea, poured over the ice to the fill line.
- A scoop of passion fruit popping boba on top, added last so it sits visible and does not sink into the syrup layer.
- Seal and shake gently, or hand it over unshaken for a visibly layered fruit tea if that is your shop’s presentation.
The syrup-and-granules layer at the bottom is what gives you the visual gradient customers photograph. If you shake the drink hard before serving you lose that layering, so decide up front whether you are running a shaken fruit tea or a layered one and keep the pour order consistent across your bar.
Batch and hold: what you can prep ahead, what you cannot
Not every layer holds the same way, and treating them all the same is the most common way shops lose quality on this drink during a rush.
Jasmine green tea plus passion fruit syrup: batch it. Brew the tea, cool it, and pre-mix it with syrup at your standard ratio in a labeled container held cold. This base does not lose meaningful quality over a few hours under refrigeration, and pre-batching it is what lets you build this drink in under 30 seconds during a rush instead of brewing and pouring syrup cup by cup.
Canned passion fruit granules: portion ahead, do not fully premix. You can pre-scoop granules into small cups or a squeeze bottle for the shift, but do not stir them into the batched tea. Held loose in their own container they keep their texture; mixed into a big batch of tea for hours they soften and the seeds lose definition.
Passion fruit popping boba: add at order time, always. This is the one layer that does not batch. Popping boba held submerged in liquid for an extended period will slowly weaken, some spheres will pop prematurely from their own weight and handling, and the ones that survive lose their snap. Store popping boba in its own container, drained, and portion it into the cup only when the order comes in. If your shop pre-fills cups before a rush, add the popping boba as the very last step before the lid goes on, not before.
Case math: how far each ingredient goes
Use these as a starting point and correct them against your own weighed pours, since actual portion size drives the real yield per case.
| Ingredient | Case pack | Typical portion | Approx. yield |
|---|---|---|---|
| Passion fruit syrup | 8 x 1.6 L | ~30 ml pour | ~50 cups per jug, ~400 cups per case |
| Canned passion fruit granules | 950 g can | ~30 g scoop | ~30 cups per can |
| Passion fruit popping boba | Ask your rep for current case pack | ~30 to 45 g scoop | Portion-dependent, convert from your case weight |
| Jasmine green tea | 450 g bag | Standard brew ratio, varies by shop | Brew-ratio dependent, weigh your own batch |
The syrup and granules numbers come from the same case-pack math we use across Doking’s fruit syrup and canned-fruit lines: divide the case volume or weight by your actual per-cup pour. We have not published a Doking case-pack figure for passion fruit popping boba here, ask your rep for the current case size and we will get you an exact per-cup yield alongside the by-the-case price for Ontario or Québec.
Reading the $1.00 / 83% figure
The passion fruit double blast is Doking’s own recipe-card name for this exact build, and the $1.00 ingredient cost and 83% gross margin come straight from that card, per 500 ml cup, ingredients only. That figure excludes labour, cups, lids, straws, rent and card processing, so treat it as a ceiling on what the drink costs to build, not a full cost of goods.
It is useful for two decisions. First, pricing: an 83% ingredient margin at a typical menu price means you have real room to price this as a premium item on the board without the ingredients eating the upside, which is the point of stacking three fruit layers into one cup. Second, comparison: this is the most expensive drink on our cost cards to build, more than a plain syrup fruit tea and well above a two-ingredient lemonade. If a customer balks at the price, the layered build (three distinct textures, visible real fruit, a trending popping boba topping) is the justification, and the margin tells you that justification is not costing you the cup.
Work out your own number
Weigh a real pour of each layer under your own bar conditions and run the same math we use:
- Passion fruit syrup: by-the-case price divided by cups per case at your actual pour (roughly 30 ml is a common start point).
- Canned passion fruit granules: by-the-case price divided by scoops per can at your actual scoop size.
- Passion fruit popping boba: case price (ask your rep for the current number) divided by portions per case at your actual scoop size.
- Jasmine green tea: bag price divided by cups brewed at your standard tea-to-water ratio.
Add the four and you have your true ingredient cost per cup. Subtract that from your menu price for your gross ingredient margin, the same way Doking’s own recipe cards are built.
Get the ingredients by the case
Doking stocks passion fruit syrup, canned passion fruit granules, passion fruit popping boba and jasmine green tea by the case for foodservice in Toronto (Ontario) and Montréal (Québec), with local delivery and free samples on request. If you want current by-the-case pricing for your province or a sample box to run this build in your own shop before you order, ask us for a quote by the case.
