In this twist on the Three Dots and a Dash cocktail, San Diego barman Stephen Kurpinsky welcomes funky charanda, a Mexican cane spirit, to the party.
2 oz. charanda blanco
½ oz. fresh lime juice
½ oz. honey syrup (1:1)
½ oz. grapefruit juice
½ oz. velvet falernum
1 dash Angostura bitters
2 dashes saline solution (2:1)
Tools: shaker, strainer
Glass: double Old Fashioned
Garnish: grapefruit peel, 2 pineapple leaves
Add all of the ingredients to a shaker and shake with a few large ice cubes. Strain into a rocks glass over crushed ice. Stir to combine and top with more crushed ice. Garnish.
Stephen Kurpinsky, Hundred Proof, San Diego
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