Passion Fruit Margarita Recipe

Make house-infused passion fruit tequila (if not already prepared)

In a clean jar, combine 12 oz tequila with 4 oz passion fruit puree or 3-4 halved fresh passion fruits (pulp). Seal and infuse in a cool dark place for 24–48 hours, tasting after 24 hours until flavor is balanced. Strain out solids through a fine mesh and store refrigerated. Yield used: 6 oz for two cocktails (adjust batch as needed).

Combine ingredients

Add 6 oz house-infused passion fruit tequila, 1 oz triple sec, 1 oz fresh lime juice, 0.5 oz fresh lemon juice, 1.5 oz passion fruit puree, 0.5 oz simple syrup (or agave), and the optional 0.5 egg white to a cocktail shaker.

Dry shake (if using egg white)

If using the egg white, first seal and shake vigorously without ice for 10–15 seconds to emulsify and create foam.

Shake with ice

Add 1 cup of ice to the shaker and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the outside is frosted. This chills, dilutes, and integrates the passion fruit and citrus.

Strain

If you used egg white, double-strain through a fine mesh into a waiting glass to remove ice shards and any pulp. If not using egg white, strain once into the glass.

Prepare Tajin rim: On a small plate, combine 1 tsp Tajin with 0.25 tsp coarse sea salt (optional). Wipe the rim of the serving glass with the lime wedge, then dip the rim into the Tajin mixture, rotating to coat evenly.

Fill the rimmed glass with 0.5 cup fresh ice. Strain the cocktail into the prepared glass over ice.

Garnish: Spoon half of the passion fruit pulp/seeds from 0.5 passion fruit onto the top of the cocktail (if using passion fruit half) or float a thin lime wheel on the foam. Serve immediately.