Su Casa Mezcal Recipe
Chinola Passion Fruit Liqueur, Ancho Reyes, Lime, Perrier Sparkling Water
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Ingredients
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Cocktail
Finish & Garnish
Method
Cocktail
Measure and combine
Add mezcal, Chinola passion fruit liqueur, Ancho Reyes, fresh lime juice, and simple syrup into a cocktail shaker.
Add ice and shake
Fill the shaker with ice (about 3/4 full) and shake vigorously for 10–12 seconds until well-chilled and slightly diluted.
Prepare glass
Fill a highball or Collins glass with fresh ice (use the measured 1 cup ice).
Strain
Double-strain the shaken mixture into the prepared glass over ice to remove small ice shards and any pulp (use a fine mesh strainer if you used fresh passion fruit).
Finish & Garnish
Top the strained cocktail with about 2 oz (or to taste) Perrier sparkling water. Gently stir once or twice to integrate without losing too much effervescence.
If using, spoon 1/2 teaspoon passion fruit seeds/pulp on top for visual appeal and extra flavor.
Garnish with a lime wheel squeezed once over the surface and dropped into the drink. Serve immediately with a short straw.