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Hotel Nacional Riff: Cannonball

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


  • 2 oz espadín mezcal (duBois uses El Silencio)
  • ¾ oz. fresh lime juice
  • ¾ oz. pineapple juice
  • ¼ 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)


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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