1 cup dried Japones chiles
One 750-ml bottle Campari
½ cup agave nectar
1 ounce Aperol
¾ ounce fresh lime juice
3 fresh passion fruits (or substitute ½ ounce unsweetened passion fruit purée)
1 whole jalapeño
1. Chop the chiles roughly. Add them to the Campari bottle. Infuse for 1 to 2 days. Strain the peppers and rebottle the infused Campari. Keeps indefinitely at room temperature.
2. Mix together the agave nectar and ½ water. Store in the refrigerator and use as needed.
3. In a cocktail shaker, combine the 1 ounce of the spiced Campari, the Aperol, lime juice, ¾ ounce of the agave syrup and pulp of the passion fruits. Shake vigorously. Strain into a Collins glass filled with ice. Garnish with the whole jalapeño. Serve.