A Mexican cane spirit (charanda) sets an earthy tone for this vibrant cocktail from D.C. restaurant, Oyamel. “The cocktail remains simple but with added texture and a pop of color from the garnish,” says Oyamel bartender Christopher Scott.
1½ oz. charanda (Oyamel uses Charanda Uruapan)
½ oz. pineapple liqueur (such as Giffard)
½ oz. velvet falernum syrup
½ oz. fresh lime juice
Tools: shaker, strainer
Garnish: dehydrated lime wheel
Combine all of ingredients in a shaker with ice, shake to chill, then strain into a rocks glass over a large ice cube. Garnish.
Alan Grublauskas and Christopher Scott, Oyamel, Washington, D.C.
Did you enjoy this recipe? Sign up for our newsletter and get weekly recipes and articles in your inbox.