Tropic Thunder

Mezcal, Lillet Blanc, Suze, Pineapple Liqueur, Passion Fruit Syrup, Grapefruit Peel

Bartender Izzy Tulloch of Milady’s | New York

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Adapted by StarChefs  |  March 2025  |  Photo: alexander zeren

INGREDIENTS

Passion Fruit Syrup:
Passion fruit purée
Granulated sugar

To Assemble and Serve:
Yield: 1 cocktail
1 ounce mezcal
¾ ounce Lillet Blanc aperitif
¼ ounce Suze aperitif
¼ ounce Giffard Caribbean pineapple liqueuer
Grapefruit peel

METHOD

For the Passion Fruit Syrup:
In a pot over low heat, add equal amounts passion fruit purée and sugar. Cook until sugar has dissolved, stirring occasionally. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a shaker with ice, add mezcal, aperitifs, liqueur, and ¼ ounce Passion Fruit Syrup. Strain into a rocks glass with 1 large ice cube. Garnish with grapefruit peel.

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