Run the lime wedge around the outer edge of a chilled coupe or rocks glass (depending on serving preference). Dip the rim into the Tajín-salt mixture to coat evenly. Set glass aside.

If using fresh passion fruit for garnish, halve and set aside ½ fruit to float in the finished drink.

Cocktail Assembly

Muddle heat

In a cocktail shaker, place the jalapeño slice (seeded if you prefer less heat). Gently muddle once or twice to release essential oils—do not over-muddle or you will add excessive heat and bitterness.

Dry shake

Add blanco tequila (1.5 oz), mezcal (0.5 oz), passion fruit purée (1 oz), fresh lime juice (0.5 oz), agave syrup (0.5 oz) and the egg white (1 each) to the shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify the egg white and create a velvety foam.

Wet shake

Open the shaker, add ice (about 1 cup) and secure the lid. Shake hard for another 12–15 seconds until the shaker is very cold to the touch and the exterior frosts.

Double strain

Double-strain the cocktail through a fine mesh strainer into the prepared glass (over large ice cubes if using a rocks glass, or neat into a coupe). Double-straining removes jalapeño bits and ice shards for a smooth texture.

Garnish & Finish

Carefully float the reserved passion fruit half (or spoon about ½ oz passion fruit pulp) on top of the foam for aroma and visual impact.

Garnish with a thin jalapeño wheel on the foam or rim, and serve immediately.

Optional: If you want more smoky depth, flame a thin lime peel over the cocktail briefly and discard.