Fresno chilis meet tropical passion fruit in this take on a margarita!
Do ever just have a craving for something and have to make it happen. That was this cocktail! We were craving something spicy, tropical, and refreshing and from that, this Fiery Passion was born. One of the greatest parts of learning to make cocktails is being able to bring to life something that lives in your imagination. It may take some trial and error but creating cocktails from scratch is a great way to learn what works and what definitely does not. Give it a try sometime!
RECIPE
INGREDIENTS
2 oz. tequila
3/4 oz. simple syrup
3/4 oz. passion fruit puree
1/2 oz. lime juice
2-3 slices of Fresno chili
garnish: Fresno chili slice
DIRECTIONS
Before you build the cocktail, you'll want to prepare your glassware. For this recipe, you can serve it up in a coupe or on the rocks. To prep your glass you'll want to rim it with a chili-lime salt. Tajin works great for this, but if you don't have something similar, salt work just as well.
This cocktail will be built in a shaker. Add a few slices of Fresno chili to your shaker and muddle. Add tequila, simple syrup, lime juice, and passion fruit puree to the shaker. Add ice, seal, and give it a good hard shake. Into your prepared glass of choice, strain your cocktail through a fine-mesh strainer to remove the chili pieces and seeds. Garnish with a slice of Fresno chili.
Last but not least, enjoy!
MODIFICATIONS & TIPS
You can substitute the tequila in this recipe for mezcal if you want a smokey, spicy cocktail.
The simple syrup can be subbed out for an orange liqueur if you want to elevate the cocktail and make it more similar to a margarita. Agave syrup is also a great alternative to simple syrup.
If you have them, a few dashes of orange bitters are a great addition.
Passion fruit puree can sometimes be hard to find. You'll want to use one that is 100% passion fruit, with nothing else added. For this recipe, I used the frozen passion fruit pieces from the brand Pitaya Foods. They come frozen in bite-sized pieces so you can defrost what you need and save the rest for future cocktails.
If you can't find a good passion fruit puree, fresh passion fruit is a great alternative. I would start with half a passion fruit per cocktail. Taste and go from there, adjusting as needed.
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