EL CORAZON

2 ounces blanco or silver tequila

Juice of 1 lime plus 1 lime wedge

1 ounce passion fruit puree, see note

3/4 ounce pomegranate juice

3 tablespoons each: coarse salt, coarse ground pepper

Pour the tequila, lime juice, passion fruit puree and pomegranate juice into a cocktail shaker. Fill with ice; shake vigorously. Mix together salt and pepper in a shallow bowl. Moisten rim of a chilled martini glass with the lime wedge. Set glass upside down in the bowl to coat rim with salt and pepper. Strain cocktail into the glass.

 Note: Passion fruit can be found fresh in some supermarkets that carry specialty tropical fruit. Strain the pulp to remove the seeds.

 Variation: To make a smokier version, add 1/2 ounce blood orange juice to the drink before shaking; pour 1/2 ounce chilled mezcal (Seger uses Del Maguey Chichicapa Single Village Mezcal) into a squeezed lime half that has been flipped inside out. Float the lime “boat” in the cocktail.

Makes 1 cocktail.

Adam Seger of Nacional 27 restaurant describes this drink as a “new classic.” He specifies using tequila made from 100 percent agave, triple distilled from the highlands of Jalisco in Mexico — such as Corzo Silver Tequila, which served as inspiration for the cocktail. “El corazon” means “the heart” in Spanish.