Though sweet-tart passion fruit pulp does make its way into some classics, like tiki mainstay the Hurricane, it’s not an ingredient you often see peppered throughout a cocktail menu. But Chad Solomon, head bartender at Midnight Rambler in Dallas, sees the fruit’s versatility. In this cocktail, Solomon takes passion fruit out of its familiar tiki zone, pairing it with smoky mezcal instead of the usual rum. “I took a cue from the structure of the vintage 20th Century cocktail (gin, lemon, Lillet, cacao), but I wanted to push the drink much further,” Solomon says. So he swapped out the gin for mezcal, the lemon for passion fruit, and the Lillet for amontillado sherry. “The result is something with greater width—it’s brighter, funkier and earthier,” he says. His lip-smacking combination of earthy mezcal, rich chocolate liqueur and zesty passion fruit puree is so satisfying, it’s difficult to have just one.
Passion fruit Puree
1 oz Mezcal
.75 oz Passion fruit Puree
.75 oz Amontillado Sherry
.75 oz Creme de cacao
2 drops Saline
- Add all ingredients save for the garnish to a shaker tin and dry shake to mix.
- Dump the shaker into a Collins glass, and top with crushed ice.
- Swizzle and top with more crushed iced.
- Garnish with an orchid.
Passion Fruit Puree
2 parts Lemon juice
1 part passion fruit puree
- Blend ingredients together until smooth.