Watch out for these—they go down easy!
Recipe information
Yield
makes 1 cocktail
Ingredients
2 ounces silver tequila (such as Patrón)
1 ounce lime juice
1/2 ounce Simple Syrup (p. 376)
1 ounce passion fruit puree
Superfine sugar, for rimming the glass
Preparation
Combine the tequila, juice, syrup, and puree in a cocktail shaker with crushed ice. Shake vigorously and serve straight up or on the rocks in a sugar-rimmed glass.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
