Oil State Sunrise

A beautiful highball that highlights the pairing of mezcal with regional fruits. It features a base of mezcal mixed with passion fruit syrup and the tart, cranberry-like flavor of mayhaw juice.r.

Ingredients:

  • 1½ oz. Cocchi Rosso

  • ½ oz. mezcal

  • ½ oz. passion fruit syrup

  • ½ oz. fresh lemon juice

  • 3 dashes Angostura bitters

  • Dry Brut Rosé, chilled

Instructions:

  • Dash the Angostura bitters at the bottom of a Collins glass. Combine the Cocchi, mezcal, passion fruit syrup and lemon juice in a shaker and shake with ice. Fill the glass with crushed ice. Strain the cocktail into the Collins glass. Top with more crushed ice and the rosé.

  • Passion Fruit Syrup: Combine cups of passion fruit pulp (Goya is a good option), 2 cups of sugar and 1 cup of water in a saucepan and bring to a boil. Reduce the heat to a simmer and stir until the sugar is fully dissolved. Let cool to room temperature. Strain. Bottle and refrigerate for up to 2 weeks.

Attribution:
Recipe: Derek Brumfield, The Mayhaw at St. Roch Market, New Orleans 
Photo: Emma Janzen | September 08, 2017
Origin: Imbibe

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