Whispering Ember Recipe

Make syrup

Combine 0.5 cup granulated sugar, 0.5 cup water, and 1 tbsp lightly crushed pink peppercorns in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 1 minute to infuse, then remove from heat. Let steep for 20 minutes to deepen peppercorn flavor. Strain through a fine mesh sieve into a clean container, pressing solids to extract flavor. Cool to room temperature before using. Yields roughly 3/4 cup syrup. Store refrigerated up to 2 weeks.

Prepare passionfruit

If using whole passionfruit, halve and scoop out the pulp. Measure 1 oz of pulp (seeds included). If using bottled pulp, shake and measure 1 oz.

Combine ingredients

In a cocktail shaker, add 1 oz passionfruit pulp, 0.75 oz fresh lime juice, 0.5 oz pink peppercorn simple syrup, 1.5 oz Corazón Blanco tequila, and 0.5 oz Su Casa mezcal.

Shake

Add ice (about 1 cup or enough to fill the shaker). Shake vigorously for 12–15 seconds until the shaker is very cold and the outside is frosted, and the passionfruit is well integrated.

Double strain and serve

Double-strain the drink through a fine mesh strainer into a chilled coupe or rocks glass filled with fresh ice (if preferred). Double straining removes passionfruit seeds and ice shards for a smooth sip.

Garnish and finish

Float a half passionfruit shell or place a lime wheel on the rim. Sprinkle 2–3 whole pink peppercorns on top or thread them onto the lime wheel. Optionally express a lime twist over the drink to add aromatic oils.