Rotate the edges of the pineapple slowly over the flame until the rim looks charred, repeat with rosemary (a gas stove is better than matches or a lighter, I tried it haha). Extra credit: use your stove to char the garnishes.Top with a splash of soda water (optional step but I like it because it makes the drink feel a little bit lighter).Add all ingredients (mezcal, chili liqueur, lime juice, pineapple juice & agave) to a shaker with ice.Use a squeezed lime to rub the rim of your glass and then dip glass into a plate of Tajín to make the rim (yes, do this first before you to forget and pour the drink lol!).**Don’t have Ancho Reyes? Muddle a jalapeño (can’t vouch for this personally, but it should work)… without ANY spice, the cocktail might be too sweet *Any mezcal haters out there should sub with tequila (not my preference but w/e I know there are def those who can’t get down with the ‘zcal □ ). Garnish: Tajín, rosemary, dried pineapple (I found my dried pineapple at Trader Joes and it made the perfect garnish) to make a smoky pineapple mezcal margarita sour use mezcal, orange curaao liqueur, lime juice (freshly squeezed), homemade ginger juice syrup (1:1). Last week stuck at home, I took to recreating it (accidentally got a bit drunk along the way haha #wheninquarantine) and I’m very proud to share it was a major success! □□ Out to dinner at our favorite restaurant in Cabo, Flora Farms, we ordered El Viejo cocktail (pineapple & mezcal with cilantro & jalapeño served on the rocks) and all of a sudden, eyes bulging, I blurted “holy sh*t we have to figure out how to make this at home!!!” - and that we did my friends! □ Right before the world went into quarantine, Katie and I were down in Mexico starting some wedding planning! □□ But the trip was a twofer because we also discovered our new favorite summer drink. Guys! I am soooo excited about this drink recipe! Maybe because I figured it out all on my own (without online help), or because it’s been a cool minute since I’ve posted one, or because it’s just that damn delicious and being in quarantine has made me an alcoholic but either way, I’M EXCITED.
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