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Hotel Nacional Riff: Cannonball

Recipe: Beau du Bois , Puesto Mexican Artisan Kitchen & Bar , San Diego

Photo: Anne Watson

July 28, 2020

Mezcal amps up the earthy side of apricot and pineapple in this riff on the Hotel Nacional.

Ingredients

2 oz espadín mezcal (duBois uses El Silencio)
3/4 oz. fresh lime juice
3/4 oz. pineapple juice
1/4 oz. apricot liqueur (Puesto uses Giffard)
3 dashes Angostura bitters

Tools:shaker, strainer
Glass:tiki mug or similar
Garnish:grapefruit slice, pineapple slice, edible flower (optional)

Preparation

Shake all of the ingredients in a shaker with about an ounce of pebble ice. Strain into a glass or mug over crushed or pebble ice, then garnish.

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