In the Pines: A Mezcal Cocktail

This mezcal cocktail from Finch & Fork bartender George Piperis combines the agave spirit with pine liqueur, Cardamaro, sweet vermouth and bitters.

1½ oz. mezcal espadín
¾ oz. Zirbenz Stone Pine Liqueur
½ oz. Cardamaro
½ oz. Cocchi di Torino sweet vermouth
2-3 dashes of Angostura bitters
Grapefruit peel
Tools: mixing glass, barspoon
Glass: coupe
Garnish: bee pollen

Stir all of the liquid ingredients in a mixing glass with ice to chill. Strain into a chilled coupe. Twist the grapefruit peel over the top of the drink, then add a dusting of bee pollen.

George Piperis, Finch & Fork, Santa Barbara, California