Chinolita Recipe

Chinolita Cocktail

1. 1

   Prepare kaffir lime cordial (if making fresh)

   (Optional step if you don't have store-bought cordial.) Combine 1 cup water, 1 cup sugar, and the zest + torn leaves from 4–6 kaffir lime leaves in a small saucepan. Heat gently until sugar dissolves, remove from heat, steep 20–30 minutes, strain and cool. Yield ~1 cup; use 0.5 oz for one cocktail.

2. 2

   Chill glass

   Place your coupe or rocks glass in the freezer for a few minutes, or fill with ice water while you prepare the drink.

3. 3

   Dry shake (if using egg white)

   Add 2 oz Volcan Blanco tequila, 1 oz chinola (passion fruit) purée or juice, 1 oz fresh pineapple juice, 0.5 oz fresh lime juice, 0.5 oz kaffir lime cordial, 0.25 oz simple syrup, and 0.5 oz egg white to a cocktail shaker without ice. Seal and shake vigorously for 10–15 seconds to emulsify and build froth.

4. 4

   Wet shake

   Open the shaker, add 1 cup of ice, seal and shake vigorously for 12–15 seconds until the shaker is well chilled and the outside is frosty.

5. 5

   Prepare serving glass

   Discard ice water from the chilled glass (if used) and, if serving on crushed ice, fill the glass with crushed ice. Otherwise, strain into the chilled coupe.

6. 6

   Double strain and serve

   Double-strain the cocktail through a Hawthorne strainer and fine mesh strainer into your prepared glass (over crushed ice if desired, or straight up into coupe). The double strain removes pulp and small ice shards for a silkier texture.

7. 7

   Garnish and aroma

   Gently slap the kaffir lime leaf between your palms to release its aromatic oils and place it on top of the drink (or tuck it into the crushed ice). Add a pineapple wedge or wheel and a dehydrated lime wheel or twist for visual contrast.

8. 8

   Serve

   Serve immediately while chilled. Recommend stirring lightly if served over crushed ice every minute or two to keep flavors balanced as the ice melts.