Spicy Pacific Recipe

Chill glass

Place a coupe or chilled rocks glass in the freezer for at least 5 minutes or fill with ice water while you prepare the cocktail.

Prepare serrano

Remove seeds from serrano slice if you want milder heat. Reserve one thin slice for garnish and thinly slice another for muddling. Use gloves if preferred.

Passion fruit pulp

If using fresh passion fruit, cut half a fruit, scoop out pulp and seeds into a small bowl. If using puree, measure 1 oz. For extra texture, reserve a tablespoon of pulp for garnish.

Muddle chile

In a shaker, add the thinly sliced serrano (the muddling slice) and the passion fruit pulp/puree. Add the 0.5 oz passion fruit syrup (or 0.5 oz simple syrup if you prefer) and gently muddle just 4–6 times to release chile oils and combine with the fruit. Avoid over-muddling which can make the drink overly vegetal.

Add liquids

Add pear vodka (2 oz), fresh lemon juice (0.75 oz), and the remaining 0.5 oz simple syrup (or adjust to taste) to the shaker. If using bitters, add 1 dash.

Dry shake (optional)

For a slightly frothier texture and better integration of fruit, seal the shaker and dry shake (no ice) vigorously for 10 seconds.

Shake with ice

Add a good handful of ice to the shaker (about 4–6 large cubes or 1 cup) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Discard ice water from the chilled glass if used. Double-strain the shaken cocktail through a fine mesh strainer into the chilled coupe or into a rocks glass over fresh ice, depending on preference. Double-straining removes serrano seeds and larger passion fruit bits for a cleaner sip.

Garnish with the reserved serrano slice laid on the rim or floated on top and a half teaspoon of reserved passion fruit pulp/seeds for visual interest. Serve immediately.