Tropical Mezcal Cocktail: Mezchine Head - Imbibe Magazine Subscribe + Save

Mezchine Head: A Tropical Mezcal Cocktail

This mezcal cocktail “tastes smoky, gingery, and tropical with a nice little bite from Cynar,” says Local Republic bartender Jeffrey Talbert.


  • 1 1/2 oz. mezcal (Talbert uses Del Maguey Vida)
  • 1/2 oz. Cynar
  • 1 oz. pineapple juice
  • 3/4 oz. honey ginger syrup
  • 1/2 oz. fresh lime juice
  • _______________________
  • Honey Ginger Syrup
  • 250g ginger
  • 250g honey
  • 250 ml hot water
  • Tools:shaker, strainer
  • Glass:collins
  • Garnish:pineapple frond


Add all of the ingredients to a shaker with ice. Shake and strain into the glass over fresh ice, then garnish.

Honey Ginger Syrup

Put the ginger in a blender and carefully add the hot water and honey. Firmly place and hold the blender’s lid, then blend thoroughly. Allow the mixture to cool, then fine strain into a bottle, seal and refrigerate. Use within a week.

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