Mezcal and pineapple juice are a purely natural pair, and in this cocktail, a spicy kick of ginger juice ties anything with each other.
1½ oz. mezcal
1 oz. pineapple juice
¾ oz. ginger syrup
½ oz. new lemon juice
2 dashes Peychaud’s bitters
Tools: shaker, strainer
Garnish: pineapple spear
Combine all the ingredients in a shaker and shake with ice. Double-strain into a coupe. Garnish.
Ginger Syrup: Blend ¼ cup of sugar, 2 Tbsp. of new ginger juice, and 1 Tbsp. of h2o in a blender and system till completely easy and emulsified it may consider as lengthy as 10 minutes. Use promptly.
Reprinted with permission from Bestia: Italian Recipes Produced in the Coronary heart of L.A., copyright © 2018 by Ori Menashe, Genevieve Gergis, Lesley Suter. Published by Ten Pace Press, an imprint of Penguin Random Home LLC.
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