Taco Truck Cocktail - Imbibe Magazine Subscribe + Save

Taco Truck Cocktail

recipe c Taco-TruckSmoky mezcal is paired with a toasted cinnamon and fresh pineapple–infused Campari in this Negroni riff by The Corner Door’s Beau du Bois.


2 oz. mezcal
1 oz. pineapple and cinnamon–infused Campari
1 oz. sweet vermouth
Tools: mixing glass, strainer
Glass: double Old Fashioned
Garnish: orange peel


Put the ingredients in a mixing glass full of ice and stir to chill. Strain into a glass over a single large ice cube. Twist an orange peel over the surface of the drink and garnish with the peel.


Pineapple & Cinnamon­­–Infused Campari: Peel, core and chop a whole pineapple into 1-2″ pieces and place them in a 1-gallon glass container with a tight lid. Gently toast 3 cinnamon sticks in a pan over low heat until warmed and slightly smoky. Add them to the jar along with 1 750-ml. bottle Campari. Let the mixture infuse for 12 hours, then use tongs to remove the cinnamon sticks. Let the mixture infuse another 2 days then strain into a clean glass container.

Beau du Bois, The Corner Door, Culver City, California

Enjoy This Article?

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

Send this to a friend