Heatwave Recipe

Cocktail

1. 1

   Prep

   Chill a highball or Collins glass by filling with ice or placing it in the freezer for a few minutes. If using fresh passionfruit, halve and scoop out the pulp; strain through a fine mesh if you prefer less texture.

2. 2

   Mix base

   In a cocktail shaker, combine 1.5 oz Fiero Serrano tequila, 0.5 oz mezcal, 1 oz passionfruit pulp, 0.75 oz pomegranate juice, 0.75 oz fresh lime juice and 0.25 oz simple syrup. Add 1 dash Angostura bitters if using. Add 1 cup of ice to the shaker.

3. 3

   Shake

   Shake vigorously for 12–15 seconds until the shaker is cold to the touch and the ingredients are well integrated and slightly diluted.

4. 4

   Prepare glass

   Discard the chilling ice from the serving glass. Add crushed ice or a large clear ice cube to the chilled glass (about 1 cup by volume).

5. 5

   Strain and top

   Double-strain the shaken mixture into the prepared glass to remove seeds and large pulp bits (use a fine mesh strainer if you strained passionfruit earlier and want extra clarity). Top with about 3 oz ginger beer, gently stir once with a bar spoon to combine without flattening the ginger beer's carbonation.

6. 6

   Garnish

   Float 6 pomegranate arils on top and finish with a thin slice of serrano pepper or a lime wheel on the rim. If you used a serrano slice, warn guests about heat.

7. 7

   Serve

   Serve immediately with a short straw so the drinker can pick up the aromas of the mezcal and serrano. Estimated cocktail yields one serving.