Strictly Legit Recipe
sotol passion fruit lime culantro campari fruity, juicy 3.75 oz – 20.4% ABV
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Ingredients
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Cocktail
Culantro Simple Syrup (makes ~6 oz)
Method
Culantro Simple Syrup
- 1
Make syrup
Combine 3 oz water and 3 oz granulated sugar in a small saucepan. Heat gently over medium-low heat, stirring until the sugar dissolves and the mixture is clear. Do not boil vigorously; maintain a gentle simmer for 1–2 minutes.
- 2
Remove the pan from heat and add the culantro leaves. Stir to submerge, cover, and let steep for 15–20 minutes to infuse the herbal, citrusy notes.
- 3
Strain the syrup through a fine mesh strainer (or cheesecloth) into a clean jar, pressing gently on the leaves to extract flavor. Cool to room temperature, then refrigerate. Yields ~6 oz; use 0.75 oz for the cocktail and reserve the rest up to 2 weeks refrigerated.
Cocktail
- 4
Prepare glass and garnish
Chill a rocks glass (or coupe if preferred) in the freezer for a few minutes. Halve the passion fruit and reserve half for garnish and aroma.
- 5
Build and shake
In a cocktail shaker, add 2.5 oz sotol, 0.5 oz Campari, 0.75 oz passion fruit purée, 0.5 oz fresh lime juice, 0.75 oz culantro simple syrup, and 0.25 oz dry curaçao (if using). Add 6 ice cubes. Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.
- 6
Double strain and serve
Double strain the cocktail (through the shaker strainer and a fine mesh strainer) into the chilled rocks glass over one large ice cube. Double straining removes passion fruit seeds and culantro bits for a clean, silky texture.
- 7
Garnish and finish
Float half a small spoonful of fresh passion fruit pulp on top for aroma and visual appeal (optional). Slap the culantro leaf lightly between your palms to release aromatics and place it on the drink as a garnish. Serve immediately.
- 8
Estimated single serving volume: about 3.75 oz of finished cocktail (approx. 20.4% ABV when using sotol at 40% ABV). Adjust spirits proportionally if using different base spirit strengths.