This drink shows off the softer sides of pisco and mezcal cupreata, a style of the spirit with a subtly different flavor than the more familiar mezcal espadín.
1 oz. pisco
1½ oz. mezcal cupreata
2 oz. pineapple juice
¾ oz. fresh lemon juice
½ oz. agave syrup (1:1)
Tools: shaker, strainer
Garnish: dehydrated carrot, beet and pineapple (optional)
Shake all of the ingredients with ice and strain into glass filled with fresh ice, and garnish.
José Luis León Martinez, Licorería Limantour, Mexico City
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