Cayo Hueso
Tequila, Mezcal, Passion Fruit, Key Lime Cordial, Graham Cracker Salt
Bartender Rensel Cabrera of The Sylvester | Miami
Adapted by StarChefs | March 2025 | Photo: Will Blunt
INGREDIENTS
Condensed Passion Fruit:
Passion fruit purée
Condensed milk
1:1 simple syrup
Key Lime Cordial:
30 milliliters Key lime juice
156 grams granulated sugar
16 grams citric acid
5 grams grated Key lime peel
Graham Cracker Salt:
Graham cracker crumbs
Kosher salt
To Assemble and Serve:
Yield: 1 cocktail
1 ounce tequila
½ ounce mezcal
METHOD
For the Condensed Passion Fruit:
In a Vitamix Commercial blender, add 2 parts passion fruit purée, 1 part condensed milk, and 1 part simple syrup. Blend until smooth. Transfer to an airtight container and refrigerate.
For the Key Lime Cordial:
In a Vitamix Commercial blender, add all ingredients and 150 milliliters hot water. Blend until smooth. Strain, bottle, and reserve.
For the Graham Cracker Salt:
In a mixing bowl, combine 10 parts graham cracker crumbs and 1 part salt. Transfer to an airtight container and reserve.
To Assemble and Serve:
Line a rocks glass with Graham Cracker Salt and set aside. In a shaker with ice, add tequila, mezcal, 1½ ounces Condensed Passion Fruit, and 1 ounce Key Lime Cordial. Shake 8 seconds. Strain into prepared rocks glass with 1 large ice cube.
