Snowbird: A Mezcal Painkiller - Imbibe Magazine Subscribe + Save

Snowbird: A Mezcal Painkiller

Snowbird

The tropical classic reimagined by way of Mexico.

Danielle Crouch and Allan Katz, proprietors at music-centric Jammyland in Las Vegas, reimagine a classic Painkiller by way of Mexico, swapping in mezcal for the rum to add an earthy complexity to the drink’s sweet, fruity profile. “The nutmeg, richness of coconut cream, and vegetal punch of mezcal will always conjure the holidays to me,” says Katz. “The Snowbird is kinda like a love child that Coquito sired in a tiki bar during winter break.”

Ingredients

  • 1 1/2 oz. mezcal
  • 1 1/2 oz. fresh pineapple juice
  • 1 oz. coconut cream
  • 1/2 oz. fresh orange juice
  • 1 barspoon Cointreau
  • Tools:blender
  • Glass:stemmed pilsner glass
  • Garnish:grated nutmeg

Preparation

Add all of the ingredients to a blender with 2 cups of crushed ice (or use a stick blender) and blend until smooth. Pour into the glass and top with freshly grated nutmeg.

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