Combine fresh lime juice, fresh lemon juice, and simple syrup (1:1) in a jar or bottle. Shake or stir until fully blended. Chill. Yields about 7 oz. (Adjust quantity up or down as needed.)

Cocktail Assembly

Prepare glass

Pour smoked salt onto a small plate. Moisten the rim of a rocks glass or coupe with a lime wedge, then dip the rim into the smoked salt to coat lightly. Add one large ice cube (for rocks) or leave chilled if serving up.

Shake ingredients

In a cocktail shaker, add 2 oz 400 Conejos mezcal, 1 oz fresh pineapple juice, 0.75 oz passion fruit purée (or juice), 0.75 oz house sour mix, and 0.25 oz agave syrup if extra sweetness is desired. Fill the shaker with ice (about 3/4 full).

Dry/Hard shake

Shake vigorously for 12–15 seconds until the shaker is cold to the touch and well aerated. If using passion fruit purée with seeds, a firm shake helps incorporate the pulp.

Double strain and serve

Double strain the cocktail into the prepared glass over the ice cube (or into a chilled coupe without ice). Double straining removes large bits of pulp and ice shards for a smoother drink.

Garnish

Float half a teaspoon of passion fruit pulp on top or place the passion fruit half (cut side up) on the rim. Add a small pineapple wedge or leaf beside it for aroma and presentation.

Finish

Serve immediately. Encourage the drinker to appreciate the smoky aroma from the mezcal and the smoked salt rim before sipping.