If you want a sugared rim, rub the lemon wedge around the outside rim of a chilled coupe or rocks glass, then dip the rim into coarse sugar or demerara on a small plate. Set glass aside.

If using fresh passion fruit, halve it and scoop out about 1.5 oz of pulp (including seeds). If using purée, measure 1.5 oz.

Measure and ready all spirits, lemon juice, and simple syrup.

Mixing & Shaking

Add blanco tequila (2 oz), amaretto (1 oz), triple sec (0.75 oz), passion fruit purée or pulp (1.5 oz), fresh lemon juice (0.75 oz) and simple syrup (0.5 oz) into a cocktail shaker.

Fill the shaker with ice (about 1 cup) to properly chill and dilute the cocktail.

Shake vigorously for 12–18 seconds until the shaker is well-chilled and slightly frosted. Vigorously shaking helps integrate the amaretto and passion fruit pulp.

Double-strain into the prepared chilled coupe or into a rocks glass filled with fresh ice (use a fine mesh strainer if you used passion fruit seeds and want a smoother drink).

Garnish & Serve

Float about 1/2 tbsp of reserved passion fruit pulp or spoon a small amount of seeds on top for visual appeal and texture (if desired).

Garnish with a lemon wheel on the rim or a thin twist of lemon peel. Serve immediately.