Flor de Piña from Guelaguetza Los Angeles

This cocktail combines mezcal with the gentle touch of Bénédictine, honey, pineapple and coconut water.

1½ oz. mezcal
1 oz. Bénédictine
1½ oz. honey syrup (1:1)
2 oz. pineapple juice
2 oz. coconut water
Tools: shaker, strainer
Glass: Collins
Garnish: pineapple leaves and edible flowers

Combine the first 3 ingredients in a shaker with ice. Shake to chill, then strain into a glass filled with fresh ice. Top with pineapple juice and coconut water and stir. Garnish.

Bricia Lopez, Guelaguetza, Los Angeles

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