Taking inspiration from Phil Ward’s Red Ant Swizzle, this update from Fernside in San Diego splits the mezcal base with tequila to temper the smoky quality of the spirit, and adds pineapple juice to the mix for extra juiciness.
1½ oz. blanco tequila
½ oz. espadín mezcal
½ oz. fresh lime juice
½ oz. cane syrup (1:1)
1 oz. pineapple juice
2 dashes absinthe
Tools: shaker, strainer
Garnish: mint bouquet
Combine all ingredients in a shaker with ice and shake to chill. Strain into a Collins glass over crushed ice. Stir to combine and top with more ice as needed. Garnish.
Christian Siglin, Fernside, San Diego
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