The famed mixologists at Tippling Bros. created a brunch-worth cocktail at Chicago restaurant Mercadito's. The Auntie Ox goes beyond your basic mimosa-coffee brunch routine with a green tea-infusion and passion fruit puree (and even a bit of a kick, thanks to guajillo chiles).
Rim glass with pico piquin. Add all ingredients to shaker and shake with ice. Strain over ice in glass.
This recipe's amount can be increased to yield more portions.
Bring simple syrup to a boil. Break up chilies and add. Simmer for 10 minutes. Check heat level and let go for 10 additional minutes if needed. Strain and refrigerate.