Spicy Tropical Cocktail: Cima Summer Special - Imbibe Magazine Subscribe + Save

Cima Summer Special: A Spicy, Tropical Cocktail

Bar Cima in New York City will always have a signature cocktail called Cima Special on their menu, but its ingredients will change every season to keep up with fresh flavors. To celebrate the heat of summer, beverage director Tony Edgerton created this spicy, tropical cocktail with pineapple juice and passion fruit liqueur. “What’s better than a spicy passion fruit and pineapple Margarita paired with some fresh guacamole, 28 floors up, surrounded by the city?” Edgerton asks.


  • 1 oz. reposado tequila (Bar Cima uses Tapatio)
  • 1/2 oz. mezcal (Bar Cima uses Bozal Ensamble)
  • 1/2 oz. passion fruit liqueur
  • 1/4 oz. Ancho Reyes Verde
  • 1/2 oz. fresh pineapple juice
  • 1/2 oz. fresh lime juice
  • 1/2 oz. honey syrup
  • 3 dashes fire tincture (or use Scrappy's Firewater Habanero Tincture)
  • tajin salt rim
  • ___________________________
  • Fire Tincture
  • 8 oz. Everclear
  • 1 barspoon achiote paste
  • 2 small dried chile peppers
  • 1 diced fresh jalapeño
  • Tools:shaker, strainer, fine-mesh strainer
  • Glass:rocks
  • Garnish:lime wheel and pineapple frond


Add all of the ingredients to a shaker with ice and shake vigorously, fine strain into a tajin-rimmed rocks glass over ice. Garnish.

Fire TinctureAdd all of the ingredients to a bowl and let the mixture sit at room temperature for 4-6 hours. Afterward, fine strain to remove particulates and add to a bitters dasher bottle.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend