Tangy passion fruit gives bold aroma and sweetness, while mezcal adds depth. A silky sour-style drink that feels a little fancy.
ABy Annebala
Servings
1
2 oz Mezcal (reposado or joven)
1.5 oz Fresh passion fruit pulp
0.75 oz Fresh lime juice
0.5 oz Agave syrup
1 piece Egg white
1 cup Ice
1 pinch Dried chili powder (Tajín or smoked chili salt)
0.5 piece Passion fruit half (for garnish)
Calories
484 kcal
Protein
25g
Carbs
60g
Fat
1g
Fiber
3g
Sugar
44g
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Prep & Dry Shake
1. Add the egg white alone to a cocktail shaker and shake vigorously without ice for 15 seconds. This dry shake builds a thick, silky foam — the key to a proper sour texture.
1 piece Egg white
2. Add the mezcal, passion fruit pulp, fresh lime juice, and agave syrup to the shaker. Fill with ice and shake hard for 12–15 seconds until the tin is frosted and ice-cold.
2 oz Mezcal (reposado or joven),
1.5 oz Fresh passion fruit pulp,
0.8 oz Fresh lime juice,
0.5 oz Agave syrup,
1 cup Ice
Strain & Garnish
3. Double-strain through a fine mesh strainer into a chilled coupe or rocks glass. The foam will rise beautifully to the surface.
4. Lightly dust the foam with a pinch of Tajín or smoked chili salt, and rest the passion fruit half on the rim. Serve immediately.
1 pinch Dried chili powder (Tajín or smoked chili salt),
0.5 piece Passion fruit half (for garnish)
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