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Kook Juice

Kook Juice Callie

A spicy and tropical refresher.

Kook Juice by bartender James Roe of San Diego’s Callie Restaurant is named after the surfer lingo for “newbie.” “San Diego has a big surf culture that Chef Travis grew up in,” he explains. “And since we both had avid surfing days in the past, we tease each other about how rusty we’ve become—almost back to the ‘kook’ days.” The Aleppo pepper–infused tequila and mezcal cocktail with passion fruit and lime juice takes its imbiber on fun transitions of flavors. “The cocktail is playful on the palate, but it doesn’t take itself too seriously. It’s SoCal in a sip,” Roe adds. 


  • Tools:shaker, muddler, fine strainer, strainer
  • Glass:double Old Fashioned
  • Garnish:dried Aleppo pepper on the rim (optional)


Take the pulp of one fresh passion fruit (seeds and all), muddle it, and then fine-strain it. Fill a shaker with ice and add the passion fruit juice and the other ingredients. Shake and strain it into ice-filled glasses. For an extra kick, rim the glasses beforehand with Aleppo pepper.

Aleppo-Infused tequila: Add 10 grams of dried Aleppo pepper (found in Middle Eastern markets) to a 1L bottle of blanco tequila and let rest overnight before straining. If you can’t find Aleppo pepper, you can sub in muddled fresh Fresno chili pepper.

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