Ingredients

  • 2 ozmezcal(espadin preferred)
  • ¾ ozpineapple gum syrup
  • ¾ ozfresh lime juice
  • 🍋pineapple fronds(garnish)

Instructions

  1. Add all ingredients to a shaker with ice.
  2. Shake vigorously for 10-15 seconds.
  3. Strain into a rocks glass filled with crushed ice.
  4. Garnish with pineapple fronds.

📜 History

Created by Thad Vogler at Beretta bar in San Francisco in 2008. Named to honor mezcals made from single villages in Oaxaca Mexico. Vogler developed the cocktail using pineapple gum syrup originally created for Pisco Punches.

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