Robby Dow of Bespoke in Wilmington, North Carolina, loves building on flavors in cocktails. For his tequila-mezcal cocktail, chile spice builds on the ginger and the bitter of IPA beer on Campari. “The layering of these provides some beautiful balance, topped off with a smoky pop from the mezcal and tart tropical notes from the passion fruit,” he says.
Add all of the ingredients, except the IPA, to a shaker along with a handful of pebble ice. Whip shake. Pour into the glass over pebble ice and add IPA. Top with more pebble ice. Garnish.
Passion Fruit SyrupWhisk together 1 part passion fruit purée with 1 part rich simple syrup until well-combined. Bottle and refrigerate for use within 2 weeks…