Combine agave nectar and water in a small saucepan over low heat. Stir until blended and warm but not boiling (about 2–3 minutes). Remove from heat and stir in lime zest, ground ancho chile, cinnamon, and a pinch of black pepper. Let steep for 10 minutes to allow flavors to infuse. Strain through a fine mesh sieve into a clean container to remove zest and any solids. Cool to room temperature before using. Syrup will keep refrigerated up to 2 weeks.

Glass Prep & Garnish

Pour Tajín and coarse salt (if using) onto a small plate and mix. Run the lemon wedge around the rim of a rocks glass (or coupe). Dip the rim into the Tajín mixture to coat the edge. Fill the glass with fresh ice and set aside.

If using passionfruit garnish, halve a passionfruit and scoop a small amount of pulp into a spoon for garnish, or reserve half for topping the finished drink.

Cocktail Assembly

Add the blanco tequila, passionfruit purée, fresh lemon juice, and spiced agave syrup to a cocktail shaker.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.

Double-strain the cocktail into the prepared Tajín-rimmed glass over fresh ice using a Hawthorne strainer and a fine mesh strainer to remove passionfruit seeds and ice shards.

Garnish with a lemon wedge on the rim and a spoonful of reserved passionfruit pulp or half a passionfruit perched on the glass. Serve immediately.