Getting inspiration from Phil Ward’s Crimson Ant Swizzle, this update from Fernside in San Diego splits the mezcal base with tequila to mood the smoky top quality of the spirit, and provides pineapple juice to the mix for more juiciness.
1½ oz. blanco tequila
½ oz. espadín mezcal
½ oz. clean lime juice
½ oz. cane syrup (1:1)
1 oz. pineapple juice
2 dashes absinthe
Applications: shaker, strainer
Garnish: mint bouquet
Combine all ingredients in a shaker with ice and shake to chill. Pressure into a Collins glass over crushed ice. Stir to mix and best with a lot more ice as essential. Garnish.
Christian Siglin, Fernside, San Diego
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