Hoodwinked

Mixologist Devon Espinosa creates a vacation libation with this pineapple mezcal cocktail for Djinn in Santa Barbara's Hotel Californian. In it, he uses Aperol to play up the bitter notes of the pineapple juice.

Рецепт

• 60,00 ml Мескаль
• 15,00 ml Aperol
• 15,00 ml Лимонный сок
• 52,50 ml Ананасовый сок
• 7,50 ml Сахарный сироп

Инструкция

1. Add all of the ingredients to a shaker with ice.
2. Shake and double strain into a glass over ice.
3. Garnish.

Гарнир

Harissa spice–coated pineapple slice, 2 pineapple fronds