To make a tropical drink fit for winter sipping, Steven Tuttle makes a rich pomegranate syrup to bring a taste of the season to this tequila and mezcal cocktail.
1 ½ oz. reposado tequila
½ oz. mezcal
1 oz. pineapple juice
¾ oz. fresh lemon juice
⅜ oz. pomegranate syrup
⅜ oz. orgeat
Tools: shaker, strainer
Glass: sour beer glass
Garnish: cracked salt & a pineapple leaf
Shake ingredients together in a shaker tin with ice. Strain into a sour beer glass. Garnish.
Pomegranate Syrup: Shake 8 oz. of pomegranate juice with 8 oz. of unrefined sugar until it dissolves. Add 1 oz. of pomegranate molasses and shake again until they combine. Add ¼ oz. of orange flower water and shake again. Store in the refrigerator when not in use.
Steven Tuttle, Kettner Exchange, San Diego
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