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Ingredients
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Cocktail
Garnish & Finish
Method
Prep
Rim the glass
Pour smoked chili salt onto a small plate. Rub the rim of a rocks or coupe glass with a lime wedge, then dip the rim into the salt to coat. Set the glass aside.
If using passion fruit puree that is thick, thin it with a teaspoon of water so it pours easily. If using fresh passion fruit, strain seeds for a smoother cocktail or leave some seeds if preferred.
Mixing
Dry shake (if using egg white)
Add mezcal, ancho chile liqueur, passion fruit puree/juice, fresh lime juice, simple syrup, orange bitters and egg white to a cocktail shaker. Seal and dry shake vigorously (without ice) for 15–20 seconds to emulsify and create foam.
Wet shake
Open the shaker, add ice (about 1 cup). Seal and shake hard for 12–15 seconds until the shaker is very cold to the touch and well-chilled.
Strain
Double-strain the cocktail into the prepared glass (use a Hawthorne and fine strainer if available) to remove ice shards and any pulp for a silky texture.
Finish & Garnish
Garnish with a lime wheel or wedge on the rim. For a dramatic 'Flacără' (flame) finish: pour a scant 1/4 oz of high-proof spirit (overproof rum or similar) into a spoon, ignite briefly and pass the flame quickly over a lime peel held above the drink to express oils through the flame — or carefully pour the spirit on the lime peel and light for a second, then extinguish. Exercise caution: only attempt if comfortable with flaming garnishes and away from flammable surroundings.
Alternatively, simply flame the lime peel (expressing oils over the drink) without additional spirit for aroma. Serve immediately.