Somewhere Sunny Recipe

Rim glass

Run the lime wedge around the lip of a rocks glass or old-fashioned glass. On a small flat plate mix tajin and coarse salt. Dip the wet rim into the tajin-salt mixture to coat evenly. Set glass aside.

Fill the prepared glass with fresh ice and set aside so it stays cold while you build the cocktail.

Add 2 oz high-desert vodka to a cocktail shaker.

Add 0.75 oz fresh lime juice and 0.5 oz fresh grapefruit juice to the shaker for bright citrus balance.

Spoon or pour in 1 oz passionfruit puree (if using juice, reduce by 0.25 oz and add 0.25 oz agave to taste).

Add 0.5 oz falernum for warm spice and almond/ginger notes.

Add 0.25 tsp chili oil. Use a mild toasted chili oil and measure carefully — it should add a gentle heat and savory note, not overpower.

If your passionfruit is very tart, add 0.25 oz agave syrup. Stir briefly to combine before shaking if using thicker syrup.

Add 6 cocktail ice cubes to the shaker. Cap and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Double-strain (fine mesh and the shaker strainer) the mixture into the prepared rocks glass over the fresh ice.

Top with 1.5 oz pineapple tepache to add effervescence and bright fermented pineapple flavor. Pour gently to preserve fizz and create a layered effect.

Give the drink a gentle stir with a bar spoon just once or twice to integrate the tepache with the shaken base without flattening the bubbles.

Garnish: float a dehydrated pineapple wheel or speared fresh pineapple wedge on the rim. Add a micro cilantro or mint sprig if desired. For an extra visual/olfactory kick, brush a tiny smear of chili oil on the pineapple garnish to echo the cocktail's heat.

Serve immediately. Recommend serving 1 cocktail per guest. Taste note: bright tropical-passionfruit and pineapple funk balanced by citrus, warm falernum, a whisper of chili heat, and a tajin-salted rim for contrast.