Summer Party Drink Flight

Instructions

• Make the passion fruit Mexican mule: In a medium bowl, combine the lime rinds and sugar and stir until the rinds are well coated. Cover and let sit, stirring every 45 minutes, until the sugar is completely dissolved and there is ½ cup of syrup in the bottom of the bowl, about 4 hours. Strain the syrup through a fine-mesh sieve and discard the lime rinds.
• In a 1-quart pitcher, combine the lime syrup and mint and muddle with a wooden spoon. Add the passion fruit purée, water, and mezcal. Whisk until completely combined.
• Fill 8 6-ounce rocks glasses with ice, then fill each ⅔ of the way with the cocktail. Top each glass with ginger beer and garnish the rims with lime wedges.
• Make the mangonada: Dip the rims of 8 8-ounce mason jars in the lime juice, then coat in the chile lime seasoning. Reserve the remaining lime juice and chile lime seasoning.
• In a blender, combine the frozen mango, mango nectar, and tangerine juice. Blend until smooth, about 2 minutes. Add the tamarind liqueur and blend to combine, about 30 seconds.
• Pour the mango mixture into the prepared glasses, filling each halfway. Drizzle each with about ½ tablespoon of chamoy and top with 1 tablespoon fresh mango. Fill the glasses the rest of the way with the remaining frozen mango mixture and top with the remaining chamoy, fresh mango, and reserved chile lime seasoning.
• Make the cucumber paloma: Dip the rims of 8 6-ounce highball glasses in the grapefruit juice, then coat in the sea salt.
• In a blender, purée the sliced cucumbers until smooth. Press the purée through a fine-mesh strainer into a medium bowl or liquid measuring cup, discarding any remaining solids. You should have about ½ cup (120 ml) of cucumber juice.
• Combine the cucumber juice and sugar in a small saucepan over medium heat. Cook until the sugar has dissolved completely, about 5 minutes. Remove the pot from the heat and let the syrup cool completely.
• In a 1-quart pitcher, whisk together the remaining grapefruit juice, lime juice, tequila, and cucumber syrup.
• Fill the prepared glasses with ice, then fill each ⅔ of the way with the cocktail. Top each glass with seltzer and garnish with a cucumber ribbon.
• Make the pineapple hibiscus agua fresca: Preheat the oven to 400°F (200°C).
• In a 9 x 13-inch (22 x 33 cm) glass baking dish, toss the pineapple with the brown sugar and salt. Roast the pineapple until golden brown and tender, about 30 minutes. Remove from the oven and let the pineapple and syrup cool completely, then skewer 3 pieces of pineapple onto each of 8 cocktail picks. Reserve the remaining pineapple and syrup.
• In a small saucepan, combine the hibiscus flowers and 2 cups of water. Bring to a boil over medium heat. Remove the pot from the heat and let steep for 30 minutes. Strain the tea, discarding the flowers.
• In a 1-quart pitcher, whisk together the lime juice, gin, roasted pineapple and syrup, hibiscus tea, and remaining 2 cups of water.
• Fill 8 6-ounce stemless wine glasses with ice, then divide the cocktail evenly between the glasses. Garnish with the pineapple cocktail picks.
• Enjoy!