Feb. 1, 2016, 10:33 a.m.
Created by Marco Antonio Juarez Vazquez, bartender at House Mama in Nuevo Vallarta, Mexico.
- 1.5 ounces Cabo Corrientes raicilla
- 1 ounce strawberry-passionfruit purée (fruit macerated with sugar)
- 1 dash pineapple juice
- 1 dash orange juice
- 1 dash lemon juice
Shake with ice and serve in an old-fashioned glass crusted with peach chamoy; garnish with slices of orange and strawberry.