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
Glass: rocks
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
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.