Pure Passion

Turn up the heat with the spicy bite of chile and
the tangy flavor of passion fruit in this seductive
potion. If passion fruit is in season, use fresh
strained juice.

filled with ice. Shake until well chilled, and
then carefully strain into the prepared glass.
Top with the brut cava wine.

½ cup sugar

½ teaspoon chile powder

½ teaspoon salt

½ Key or Mexican lime

Creating Frosted Rims on Cocktails

2 ounces fresh passion fruit juice or canned
(see Resources, page 111)

Frosting the rim of a glass adds a stylish detail and
another layer of flavor to your cocktails. A sugared rim
can balance a tart cocktail, a nutmeg rim can add a
warm spicy note, and a peppered rim can add depth
to a sweet drink.
The technique is really simple. First, you’ll need
to set up a sugaring station: I find that shallow round
plastic deli containers work well for 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 before placing on the plate). Add
about ½ cup sugar or salt and ½ teaspoon of any spice
you may be using to your container, place the lid on
securely, and shake. Remove the lid; flatten out the
sugar or salt. Slice a Key lime or small lemon in half
lengthwise and then make a shallow cut down the axis
so it easily fits on the rim of the glass. Squeeze lightly
as you run the fruit all the way around the rim of the
glass. Press the moistened rim of the glass into the
mixture. Lift the glass and set it aside for a few minutes
so the rim has time to dry.

Juice of ½ lime

½ ounce Cointreau

4 ounces brut cava

Combine the sugar, chile powder, and salt
in a wide flat plastic container. Set aside.
Make a slit down the length of the Key
lime and run it around the rim of a widemouthed glass, wetting it thoroughly. Press
the rim of the glass into the chile-sugar
mixture to coat the rim.

58

Combine the passion fruit juice, lime
juice, and Cointreau in a cocktail shaker

t h e b u b b ly b a r

Makes 1 cocktail

l at i n l i b at i o n s

59

Pure Passion
Turn up the heat with the spicy bite of chile and
the tangy flavor of passion fruit in this seductive
potion. If passion fruit is in season, use fresh
strained juice.

filled with ice. Shake until well chilled, and
then carefully strain into the prepared glass.
Top with the brut cava wine.

½ cup sugar

½ teaspoon chile powder

½ teaspoon salt

½ Key or Mexican lime

Creating Frosted Rims on Cocktails

2 ounces fresh passion fruit juice or canned
(see Resources, page 111)

Frosting the rim of a glass adds a stylish detail and
another layer of flavor to your cocktails. A sugared rim
can balance a tart cocktail, a nutmeg rim can add a
warm spicy note, and a peppered rim can add depth
to a sweet drink.
The technique is really simple. First, you’ll need
to set up a sugaring station: I find that shallow round
plastic deli containers work well for 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 before placing on the plate). Add
about ½ cup sugar or salt and ½ teaspoon of any spice
you may be using to your container, place the lid on
securely, and shake. Remove the lid; flatten out the
sugar or salt. Slice a Key lime or small lemon in half
lengthwise and then make a shallow cut down the axis
so it easily fits on the rim of the glass. Squeeze lightly
as you run the fruit all the way around the rim of the
glass. Press the moistened rim of the glass into the
mixture. Lift the glass and set it aside for a few minutes
so the rim has time to dry.

Juice of ½ lime

½ ounce Cointreau

4 ounces brut cava

Combine the sugar, chile powder, and salt
in a wide flat plastic container. Set aside.
Make a slit down the length of the Key
lime and run it around the rim of a widemouthed glass, wetting it thoroughly. Press
the rim of the glass into the chile-sugar
mixture to coat the rim.

58

Combine the passion fruit juice, lime
juice, and Cointreau in a cocktail shaker

t h e b u b b ly b a r

Makes 1 cocktail

l at i n l i b at i o n s

59

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