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Frozen Passion Fruit Mezcalita

Frozen Passion Fruit Mezcalita

The Frozen Passion Fruit Mezcalita is a bold and smoky frozen cocktail with tropical flair. Featuring frozen passion fruit purée and a splash of blood orange juice, this drink combines bright fruit with mezcal’s signature depth for a refreshing yet complex sipper.

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Tasting Notes

This Frozen Passion Fruit Mezcalita highlights the bold, smoky flavor of mezcal balanced by the tart sweetness of passion fruit and the deep citrus character of blood orange juice. The texture is thick and icy, with each sip delivering an intense burst of tropical fruit followed by the warming earthiness of agave spirit. The salted rim cuts through the fruit’s sweetness and accentuates the mezcal. A slice of blood orange adds a touch of citrus aroma and visual contrast, making this drink as striking to look at as it is to taste.

Equipment and Glassware

To make this Frozen Passion Fruit Mezcalita, you’ll need a blender strong enough to handle frozen fruit purée and ice. A jigger will help with measuring liquids accurately, and a shallow plate makes salting the rim easy. A paring knife or citrus wheel cutter is helpful for slicing the garnish. For serving, use a rocks glass or a coupe with a wide rim to support the salted edge and hold the slushy consistency of the drink comfortably.

See also  Smoky Blue Wave

Ingredients

  • 6 oz frozen passion fruit purée
  • 1 oz mezcal
  • 1 oz blood orange juice
  • Sea salt, for rimming the glass
  • Garnish: Blood orange wheel

Instructions

  • Run a lime wedge around the rim of your glass and dip into sea salt to coat. Set aside.
  • In a blender, combine the frozen passion fruit purée, mezcal, and blood orange juice.
  • Blend until smooth and slushy.
  • Pour into the prepared glass.
  • Garnish with a blood orange wheel.

Pro Tips

  • Use seedless frozen purée for a smoother blend
  • Add ½ oz agave nectar if your purée is too tart
  • Try pink sea salt for color contrast on the rim
  • Freeze your glass in advance to keep the drink colder longer
  • A splash of lime juice can add extra acidity if desired
  • Don’t overblend pulse until just slushy
  • For a thicker texture, add ice cubes to the blender
  • Use a blood orange slice with rind for visual contrast
  • Mezcal can be subbed with tequila for a milder smoke
  • Add chili salt to the rim for a spicy kick

When to Serve

This Frozen Passion Fruit Mezcalita is a great choice for warm-weather gatherings, tropical-themed parties, or any time you’re serving frozen cocktails. It works especially well as a pre-dinner drink or happy hour option thanks to its tart profile and smoky notes. Its bold flavor and eye-catching color also make it ideal for late summer evenings or outdoor events where you want something cold and punchy.

Which Liquor Brands to Choose

Mezcal

  • Del Maguey Vida
  • Banhez Mezcal Joven

Blood Orange Juice

  • Natalie’s Orchid Island Juice Co.
  • Italian Volcano Organic Blood Orange Juice
See also  Bloody Vesper

Similar Cocktails

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Frozen Passion Fruit Mezcalita

Frozen Passion Fruit Mezcalita

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: blood orange cocktails, Blood Orange Juice, cocktails with mezcal, frozen drinks, Mezcal cocktails, passion fruit cocktails
Servings: 1
Author: Paul Kushner

Equipment

Ingredients

  • 6 oz frozen passion fruit purée
  • 1 oz mezcal
  • 1 oz blood orange juice
  • Sea salt for rimming the glass
  • Garnish: Blood orange wheel

Instructions

  • Run a lime wedge around the rim of your glass and dip into sea salt to coat. Set aside.
  • In a blender, combine the frozen passion fruit purée, mezcal, and blood orange juice.
  • Blend until smooth and slushy.
  • Pour into the prepared glass.
  • Garnish with a blood orange wheel.

Notes

Pro Tips

  • Use a high-quality frozen passion fruit purée for best flavor and texture.
  • Chill your glass beforehand to keep the slush from melting too quickly.
  • For extra smokiness, add a mezcal float on top after pouring.
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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