About
This cocktail was created by Devin Espinosa for Djinn at Hotel Californian in Santa Barbara, CA. Mezcal brings smoky, earthy depth, Aperol adds a touch of bitter brightness, and pineapple juice keeps it juicy and tropical. Lemon juice sharpens the flavors, and a hint of simple syrup smooths everything out.Cheers y’all!
Ingredients
- 2 oz · 60 mlmezcal (Del Maguey Vida)
- ½ oz · 15 mlAperol
- 1¾ oz · 52.5 mlpineapple juice
- ½ oz · 15 mlfresh lemon juice
- ¼ oz · 7.5 mlsimple syrup
Method
- 1
Add all ingredients to a shaker.
- 2
Add ice and shake until chilled.
- 3
Strain into a rocks glass over a big frozen cube.
- 4
Garnish with pineapple fronds (Espinosa also garnishes with a harissa spice-coated pineapple slice).
anatomyofadrink.com/cocktails/hoodwinked