Historia de un Amor
Pineapple and passion fruit with five dashes of chile. A love story with an argument in it.
13ozMug holds 13 oz of liquidCeramic or copper, for hot drinks and mules.Build
| tequila | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| mezcal | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| fresh lime juice | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Pineapple Syrup | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Passion Fruit Syrup | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml½ oz15 ml |
| Thai Chile Tincture | 5 dashes |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
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Preparations
Place 1 pineapple that has been trimmed and cut into cubes and 4 cups of sugar in a large container and let the pineapple macerate for 4 hours. Place the mixture in a blender and puree until smooth. Strain the syrup before using or storing.
Place 4 chopped bird’s eye chile peppers and a 750 ml bottle of Wray & Nephew rum in a large mason jar and streep for 2 weeks. Strain the tincture before using or storing.
Place 1 ½ cups passion fruit puree and 1 ½ cups Demerara Syrup in a mason jar, seal it, and shake until combined. Use immediately or store in the refrigerator.
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything to a shaker, add 2 or 3 ice cubes, and shake hard until cold. This method of mixing is known as a whip shake.
- Fill the tiki mug with crushed ice and strain the cocktail over it.
- Garnish with the maraschino cherry, pineapple wedge, edible orchid, and pineapple leaves.
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