Ginza Margarita Recipe

Combine and heat

In a small saucepan, combine 1 cup water and 1 cup sugar. Heat over medium, stirring until sugar dissolves and mixture just comes to a simmer (do not boil vigorously).

Add passionfruit and mint

Remove pan from heat. Stir in the 4 oz passionfruit pulp and the packed mint leaves. Add lime zest if using. Let steep 20–30 minutes off the heat so mint and passionfruit infuse the syrup.

Strain and cool

Strain the syrup through a fine-mesh sieve, pressing on solids to extract flavor. Discard solids, then cool syrup to room temperature. Transfer to a bottle and refrigerate. Syrup keeps ~2 weeks refrigerated.

In a small bowl, mix 3 tbs flaky sea salt with the crushed dried mint and smoked paprika. Adjust smoked paprika to taste (very light). Grind briefly with the back of a spoon or a mortar and pestle so the mint integrates with the salt. Store in an airtight jar.

Prepare glass

Run a lime wedge around the rim of a chilled rocks or coupe glass. Dip the rim into a shallow plate of smoked mint-salt, twisting so an even rim forms. Set glass aside.

Build and shake

In a cocktail shaker, add 2 oz Casamigos Blanco, 0.75 oz Aperol, 0.5 oz dry sherry, 1 oz fresh lime juice, and 0.75 oz passionfruit-mint syrup. Fill the shaker with ice (about 1 cup). Shake vigorously for 12–15 seconds until well-chilled and diluted.

Strain and serve

Double-strain the cocktail into the prepared glass over fresh ice (or serve up in a chilled coupe without ice).

Garnish

Garnish with a lime wheel or wedge and a fresh mint sprig. Clap the mint briefly between your palms before placing it in the drink to release aromatics.

Serve immediately and enjoy the balance of tart lime, tropical passionfruit, bitter-sweet Aperol, and the subtle saline-smoke from the mint-salt rim.