Mezcal and pineapple juice are a natural pair, and in this cocktail, a spicy kick of ginger juice ties everything together.
1½ oz. mezcal
1 oz. pineapple juice
¾ oz. ginger syrup
½ oz. fresh lemon juice
2 dashes Peychaud’s bitters
Tools: shaker, strainer
Garnish: pineapple spear
Combine all the ingredients in a shaker and shake with ice. Double-strain into a coupe. Garnish.
Ginger Syrup: Combine ¼ cup of sugar, 2 Tbsp. of fresh ginger juice, and 1 Tbsp. of water in a blender and process until completely smooth and emulsified; it may take as long as 10 minutes. Use immediately.
Reprinted with permission from Bestia: Italian Recipes Created in the Heart of L.A., copyright © 2018 by Ori Menashe, Genevieve Gergis, Lesley Suter. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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