Spicy Passion (s) Recipe

Prepare rim

On a small plate combine the coarse sea salt and smoked paprika (or chile powder). Run the lime wedge around the outer rim of a chilled coupe or rocks glass and dip the rim into the salt–paprika mix to coat. Set the glass aside.

Thinly slice one jalapeño wheel for garnish and halve a small passion fruit if using; set aside.

Muddle jalapeño and passion fruit

In a cocktail shaker, add the fresh passion fruit pulp (seeds and all), 2 jalapeño slices (remove seeds if you want less heat), and 0.5 oz simple syrup. Gently muddle 8–10 times to release juices and infuse the syrup with heat — avoid over-muddling the jalapeño to prevent excessive bitterness.

Add remaining ingredients

Add 1.5 oz white rum, 0.75 oz fresh lime juice and 0.5 egg white (if using) to the shaker.

Dry shake (if using egg white)

If you included the egg white, seal the shaker and shake vigorously for 10–15 seconds without ice to emulsify and create a foam.

Wet shake

Open the shaker, add 6 cubed ice, re-seal and shake hard for 12–15 seconds until well-chilled and slightly frothy.

Strain and serve

Double-strain the cocktail into the prepared chilled coupe (use a fine mesh strainer to catch seeds and jalapeño bits). If you prefer a slightly textured drink, single-strain directly into the glass.

Garnish

Float the thin jalapeño wheel on the foam or edge of the drink and optionally rest half a passion fruit shell on the glass with a few pulp seeds inside for aroma. Serve immediately.