Lust Recipe

Prepare rim

On a small plate, combine tajín and fine sea salt. Rub the lime wedge around the outer rim of a rocks or coupe glass. Dip the wet rim lightly into the tajín-salt mixture, rotating to coat evenly. Set the glass aside.

If using pineapple garnish, cut a thin wheel or a small pineapple leaf and chill briefly. Keep the lime wedge for final garnish.

Make honey syrup: if not prepared, mix equal parts honey and hot water (1:1) until smooth and cool slightly. Measure 0.5 oz for the drink.

Extract passionfruit

If using fresh passionfruit, cut the fruit in half and scoop the pulp (seeds and juice). If you prefer less seed texture, lightly press the pulp through a fine-mesh strainer to separate most seeds, reserving about 0.5 oz of strained juice and 0.5 oz of pulp for texture. Add all pulp/juice to the shaker—this recipe assumes 1 fruit's pulp.

Combine in a cocktail shaker: add reposado tequila (2 oz), mezcal (0.5 oz), ancho verde liqueur (0.5 oz), fresh pineapple juice (1 oz), fresh lime juice (0.75 oz), honey syrup (0.5 oz), and the passionfruit pulp/juice into the shaker.

Dry shake (optional)

Dry shake (no ice) vigorously for 10–15 seconds to emulsify the honey and integrate the passionfruit pulp. This helps create a silky texture and better incorporation of viscous ingredients.

Shake with ice

Add ice to the shaker (about 6 oz or enough to fill roughly two-thirds). Shake vigorously for 12–15 seconds until the shaker is cold to the touch and diluted slightly.

Double strain into the prepared tajín-rimmed glass over one large ice cube or fresh ice, using a fine-mesh strainer to catch seeds and pulp for a cleaner presentation. If you prefer more texture, single strain without the fine mesh.

Garnish

Express a lime wedge over the cocktail, rub it on the rim if desired, then drop the wedge into the drink or place it on the rim. Add a thin pineapple slice or leaf as an accent. Serve immediately.

Tasting notes: the reposado provides warmth and vanilla, mezcal adds smoky depth, passionfruit and pineapple bring tropical brightness, ancho verde adds a mild smoky-chile-herb complexity, lime and honey balance acidity and sweetness, and the tajín rim adds salty-chili contrast.