Piña y Caña from Oyamel

oyamel cocktail

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
Glass: rocks
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.


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