RECIPE

Passionate Pepper Cocktail

• Recipe by Trey Foshee

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.

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Ingredients

1. 1/4 cup sugar
2. 1/4 cup hot water
3. 1 small jalapeño, seeded and thinly sliced
4. 5 tablespoons fresh lime juice, plus 4 lime wedges for garnish
5. 1/4 cup plus 2 tablespoons passion fruit puree
6. 3/4 cup mezcal
7. Ice
8. Chilled club soda

Directions

1. 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.