 | La Pasion’1 drink Casey Willis (IG: @Cwillis311) / Bar Manager, Chelsea Corner (IG: @ChelseaCornerDallas), Dallas, TX; Photo by Brynna Ringling (IG: @Brynna.Nic) |
| • | 1 1/2 oz. Ilegal Mezcal Joven |
| • | 1/2 oz. Creme De Cacao |
| • | 3/4 oz. Lustau Amontillado Sherry |
| • | 3/4 oz. Passion Fruit Syrup |
| • | Topo Chico sparkling water |
| • | Hawaiian Black Sea Salt for rimmer |
| • | Dehydrated blood orange slice |
| For the Passion Fruit Syrup: | |
| • | 2 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1 cup water |
| • | 1 cup sugar |
| Method for the Passion Fruit Syrup: | |
| Add water and sugar to pot, heat and dissolve sugar. Take off heat and add Passion Fruit Concentrate. Let cool. | |
| Method for the cocktail: | |
| Rim tall Collins glass with black salt. Combine all ingredients in a shaker tin and shake hard. Strain into a rimmed glass and top with Topo Chico. Garnish with dehydrated blood orange wheel. | |