Canto Tropical
Passion fruit, melipona honey and lime: tropical, floral and bright.
A tribute to the flavours of southern Mexico. Passion fruit brings tropical acidity and an intense aroma; melipona honey, made by the stingless bee the Maya have kept for centuries, adds floral, slightly tart notes that echo the honeyed finish of Canto de Lobo. Fresh, bright and easy to love.
Profile: tropical, floral, tart and sweet
Glass: old fashioned with crushed ice
Technique: shaken
Ingredients
- 1⅔ oz (50 ml) Canto de Lobo Mezcal
- 1 oz (30 ml) fresh passion fruit pulp, with seeds
- ⅓ oz (10 ml) lime juice
- ⅔ oz (20 ml) melipona honey syrup (see below)
- Half a passion fruit, to garnish
Melipona honey syrup
Mix 1 part melipona honey with 1 part warm water until combined. Keeps for two weeks in the fridge.
Method
- Fill the glass with crushed ice to chill it.
- Add the mezcal, passion fruit pulp, lime juice and honey syrup to a shaker.
- Fill with ice and shake hard for 12 to 15 seconds to bring the pulp together.
- Strain over the crushed ice with a shaker strainer; a few seeds may pass, they add texture.
- Crown with a little more crushed ice and garnish with half a passion fruit.
Bartender's tip
The acidity of passion fruit varies a lot from fruit to fruit: taste before serving and add ⅙ oz (5 ml) more syrup if needed. Melipona honey is rare and precious; if you can't find it, use a good local floral honey (orange blossom, for example) and add ⅙ oz (5 ml) more lime to bring back its tartness.
Enjoy responsibly.
