About
This cocktail was created by Karl Steuck (@spiritandspoon) and appeared on the opening menu at the Condor Bar at the Roblar Hotel in Ojai, California. Steuck has said he built it as a riff on the Jungle Bird, swapping rum for mezcal because of his love for agave spirits. Pineapple, Campari, and lime keep that Jungle Bird connection clear, while the cinnamon syrup gives it a warmer edge.Cheers y’all!
Ingredients
- 1½ oz · 45 mlmezcal
- ½ oz · 15 mlCampari
- 2 oz · 60 mlpineapple juice
- ½ oz · 15 mlfresh lime juice
- ½ oz · 15 mlcinnamon syrup
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a rocks glass over large-format ice.
- 4
Garnish with a dehydrated pineapple wheel.
anatomyofadrink.com/cocktails/best-friend