Rocim 'mariana' Recipe

Make honey syrup

If you don't have honey syrup, combine equal parts honey and hot water (1:1) and stir until fully blended. Cool to room temperature before using.

Prepare passion fruit

If using whole passion fruit, cut and scoop the pulp, then press through a fine mesh strainer to remove seeds. Measure 1 oz strained pulp or purée.

Add all liquid cocktail base ingredients to a cocktail shaker: 2 oz Rocim (cachaça/aged Brazilian rum), 0.5 oz reposado tequila, 0.75 oz fresh lime juice, 1 oz passion fruit purée, and 0.5 oz honey syrup.

Add the bitters: 2 dashes orange bitters and 1 dash Angostura bitters.

If using egg white (for a silky foam), add 1/2 egg white or 0.5 unit aquafaba for a vegan option. Perform a dry shake (no ice) vigorously for 12–15 seconds to emulsify and build foam.

Add ice to the shaker (enough to fill) and shake again vigorously for 12–18 seconds until the shaker is well chilled and a good froth has formed.

Double-strain the cocktail into a chilled coupe or rocks glass (if serving on the rocks, place a large ice cube in the glass before pouring). Use a fine mesh strainer in addition to the Hawthorne to remove any pulp and ice shards.

Garnish with a dehydrated or fresh lime wheel placed on the rim, a micro-mint sprig laid across the glass, and a light dusting (about 1/4 tsp) of grated toasted coconut over the foam if desired.

Serve immediately. The finished cocktail balances the grassy, vegetal Rocim with tropical passion fruit, bright lime, mellow honey sweetness, and a touch of bitters complexity.