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UB Koto Collins 35cl| 1 fl oz | Del Maguey Vida Clásico Mezcal |
| 1/4 fl oz | St. Elizabeth Allspice Dram liqueur |
| 1 1/2 fl oz | Coconut water |
| 3/4 fl oz | Pineapple juice |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Agave syrup |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Collins glass.
- Rim glass with matcha tea and salt.
- SHAKE all ingredients with ice.
- STRAIN into ice-filled glass.
Review:
The classic combination of pineapple and coconut, laced with mezcal and given a delicate touch of berry spice with a slug of pimento dram.
History:
Adapted from a recipe created in 2004 by Juyoung Kang at the Fontainebleau in Las Vegas, Nevada.
Nutrition:
One serving of Ninth Island contains 136 calories.
Alcohol content:
- 0.8 standard drinks
- 7.78% alc./vol. (15.56° proof)
- 10.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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