Tart, sweet and icy, this is one calibrated cocktail. I often use mezcal but if that isn’t your thing, just use tequila.
Makes: 1 cocktail
Smoked sea salt or other flaky salt, for rim
1 lime wedge
2 ounces (60ml) mezcal or blanco tequila
2 ounces (60ml) frozen unsweetened passionfruit purée, such as Pitaya Foods brand, defrosted
1 ounce (30ml) Cointreau
1 ounce (30ml) fresh lime juice
1 teaspoon agave or honey, or to taste
To salt the rim, sprinkle a few teaspoons of salt onto a small plate. Rub the rim of a highball glass with cut side of lime wedge, then dip rim into salt.
In a cocktail shaker, combine a large handful of ice, mezcal or tequila, passion fruit purée, Cointreau, lime juice, and agave. Shake until icy. Pour, with some of the ice, into the prepared glass.
To Batch: If batching, you’ll need about 10-12 limes. Check the recipe below.
Makes: about 8 cocktails
Smoked sea salt or other flaky salt, for rims
1 lime, cut into wedges
2 cups (16 ounces/480ml) mezcal or blanco tequila
2 cups (16 ounces/480ml) frozen unsweetened passionfruit purée, such as Pitaya Foods brand, defrosted
1 cup (8 ounce/240ml) Cointreau
1 cup (8 ounce/240ml) fresh lime juice
3-4 tablespoons agave or honey, or to taste
To salt the rim, sprinkle a few teaspoons of salt onto a small plate. Rub the rim of a highball glass with cut side of lime wedge, then dip rim into salt.
In a pitcher, combine mezcal or tequila, passion fruit purée, Cointreau, lime juice, and agave. Stir in 1 cup (8 ounces / 240 ml) cold water to mimic the dilution you’d get from shaking with ice. Cover and refrigerate until cold.
To serve, fill each glass with ice. Give the batch a final stir, then pour into the prepared glasses.
For more simple summer recipes from Odette Williams, check out Devour
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