Dos Latinos Recipe

Prepare purées (if not ready)

If you don't have pre-made lychee-cactus pear purée: combine 4 fresh lychees (peeled and pitted) with 1/4 cup peeled cactus pear (pitaya) in a blender. Blend until smooth, then strain through a fine mesh sieve to remove solids. Measure out 0.75 oz for the drink. For passion fruit purée, scoop pulp from one passion fruit and strain out seeds if desired, or use 100% passion fruit purée and measure 0.5 oz.

Combine ingredients

Add 1.5 oz Olmeca Altos Reposado tequila, 0.75 oz El Gobernador pisco, 0.5 oz fresh lime juice, 0.75 oz lychee-cactus pear purée, 0.5 oz passion fruit purée, and 0.25 oz Amarena cherry syrup into a cocktail shaker.

Dry shake

Without ice, dry shake vigorously for 10–12 seconds. Dry shaking helps emulsify the fruit purées and integrate the Amarena syrup for a silky texture.

Wet shake

Add plenty of ice to the shaker (about 6 large pieces). Shake vigorously for 12–15 seconds until well-chilled and the shaker becomes frosty.

Strain

Double strain the cocktail into a chilled old-fashioned glass over a single large ice cube using a Hawthorne strainer and a fine-mesh (or fine) strainer to remove ice shards and pulp for a smooth finish.

Thread the Amarena cherry onto a short cocktail pick and rest it across the rim or place it on top of the ice. Add the thin lime wheel at the rim or float it on top of the drink.

Optionally tuck a dehydrated cactus pear or lychee slice beside the cherry for visual flair. Serve immediately.