Hotel Nacional Riff: Cannonball - Imbibe Magazine Subscribe + Save

Hotel Nacional Riff: Cannonball

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

Photo: Anne Watson

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)
  • ¾ oz. fresh lime juice
  • ¾ oz. pineapple juice
  • ¼ oz. apricot liqueur (Puesto uses Giffard)
  • 3 dashes Angostura bitters
  • Tools:shaker, strainer
  • Garnishes:grapefruit slice, pineapple slice, edible flower (optional)
  • Glass:tiki mug or similar

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.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend