Passionate Pepper Cocktail
- TOTAL TIME: 15 MIN
- SERVINGS: 4 drinks
Trey Foshee loves good mezcal, a spirit distilled from roasted agave (the same succulent plant that's used to make tequila). At Foshee's restaurant, George's at the Cove, bartender Frank Thaheld uses mezcal in this potent jalapeño-spiked drink, which he partially sweetens with passion fruit puree.
- Chilled club soda
- 5 tablespoons fresh lime juice, plus 4 lime wedges for garnish
- 3/4 cup mezcal
- 1/4 cup plus 2 tablespoons passion fruit puree
- 1/4 cup hot water
- 1 small jalapeño, seeded and thinly sliced
- 1/4 cup sugar
- In a small glass, stir the sugar with the hot water until it dissolves. Let cool. In a small pitcher, muddle the jalapeños. Add the lime juice, passion fruit puree, mezcal and sugar syrup. Fill 4 collins glasses with ice. Add the passion fruit mixture and top with club soda. Stir the drinks and garnish with the lime wedges.
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