Whether it’s mango, pineapple, watermelon or banana, the Mexican method of eating freshly cut fruit – sprinkled with salt, citrus juice and chile powder – is one of the very best ways to usher in the summer season, though it has yet to catch on in most American kitchens. The combination of flavors really sings, with the sizzle of the chile and savory zing of the salt contrasting neatly with the cool and juicy flesh of sweet fruit.
Clever lads that they are, the bartenders at Okra synthesize this effect with their Blister in the Sun cocktail, a chilly shake of bourbon, grapefruit juice, Angostura bitters and habanero-infused honey.
Get your Mexican fruit cup going at home by combining in a cocktail tin 2 oz. Maker’s 46, 1 oz. grapefruit juice, 1/2 oz. habanero honey*, 2 dashes of Angostura bitters and ice. Shake until chilly and strain into a coupe glass. Garnish with expressed grapefruit peel to get your verano started. Salt the rim if you’re feeling loco.
*Steep two habanero peppers (one de-seeded, one not) in 3 oz. of boiling water. Remove from heat and let sit until the water reaches room temperature. Strain out the peppers and add 6 oz. honey to the water, mixing well.
— Shelby Moore
Okra Cookhouse & Cocktails
5813 N. Seventh St., Phoenix
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