Vicuña from Limantour
RECIPE: José Luis León Martinez, Licorería Limantour, Mexico City
Photo: Dylan + Jeni
The softer side of pisco and mezcal shine in this pineapple-driven delight.
This drink shows off the softer sides of pisco and mezcal cupreata, a style of the spirit with a subtly different flavor than the more familiar mezcal espadín.
Ingredients
- 1 oz. pisco
- 1 1/2 oz. mezcal cupreata
- 2 oz. pineapple juice
- 3/4 oz. fresh lemon juice
- 1/2 oz. agave syrup (1:1)
- Tools:shaker, strainer
- Glass:Collins
- Garnish:dehydrated carrot, beet, and pineapple (optional)
Preparation
Shake all of the ingredients with ice and strain into glass filled with fresh ice, and garnish.