cobine the aion ruit juie, liejuie, and cointreau in a otail haerflled with ie. shae until well hilled, andthen areully train into the reared gla.To with the brut ava wine.
Makes 1 cocktail
Turn up the heat with the spicy bite o chile andthe tangy favor o passion ruit in this seductive potion. I passion ruit is in season, use reshstrained juice.
½ cup sugar ½ teaspoon chile powder ½ teaspoon salt½ Key or Mexican lime2 ounces resh passion ruit juice or canned(see Resources, page 111)Juice o ½ lime½ ounce Cointreau4 ounces brut cava
cobine the ugar, hile owder, and altin a wide at lati ontainer. set aide.mae a lit down the length o the key lie and run it around the ri o a wide-outhed gla, wetting it thoroughly. prethe ri o the gla into the hile-ugarixture to oat the ri.
creating Frosted riMs on cocktails
Frosting the rim o a glass adds a stylish detail andanother layer o favor to your cocktails. A sugared rimcan balance a tart cocktail, a nutmeg rim can add a warm spicy note, and a peppered rim can add depthto a sweet drink.The technique is really simple. First, you’ll needto set up a sugaring station: I nd that shallow round plastic deli containers work well or mixing sugars,salts, and spices, but a small plate can also work in a pinch (just make sure to thoroughly mix your spices with the salt or sugar beore placing on the plate). Addabout ½ cup sugar or salt and ½ teaspoon o any spice you may be using to your container, place the lid onsecurely, and shake. Remove the lid; fatten out thesugar or salt. Slice a Key lime or small lemon in hal lengthwise and then make a shallow cut down the axisso it easily ts on the rim o the glass. Squeeze lightly as you run the ruit all the way around the rim o theglass. Press the moistened rim o the glass into themixture. Lit the glass and set it aside or a ew minutesso the rim has time to dry.