Rye whiskey builds a sturdy backbone for this rich, fruity cocktail from Phoenix.
2 oz. rye (Asher uses Rittenhouse 100)
½ oz. Aperol
¾ oz. passion fruit honey syrup
½ oz. grapefruit juice
½ oz. fresh lemon juice
1 dash Angostura bitters
Tools: shaker, strainer
Garnish: mint sprigs
Combine all the ingredients in a shaker with 2 oz. of crushed ice, then shake until the ice has dissolved. Strain into a rocks glass over crushed ice and garnish.
Passion Fruit Honey Syrup: Combine 6 oz. of honey syrup (2:1) with 1 oz. of passion fruit syrup (1 part Perfect Purée passion fruit : 1 part white sugar) and stir until dissolved.
Jason Asher, Pobrecito, Phoenix
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