Garnish:
Lime wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Del Maguey Vida Clásico mezcal |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Pineapple sugar syrup |
| 1/3 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
| 3 drop | Difford's Daiquiri Bitters |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Review:
For the above recipe, depending on how ripe your pineapple, you may want/need to add a spoonful of agave syrup. I also like to boost lime and pineapple complexity with a few drops of our Daiquiri Bitters.
History:
Adapted from a recipe created in 2008 by Thad Vogler at his bar Beretta in San Francisco, USA. Originally, comprising just mezcal, pineapple syrup, and lime juice.
Alcohol content:
- 1.1 standard drinks
- 16.47% alc./vol. (32.94° proof)
- 15.3 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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