Le Mort d'Mezcal

1 12 oz Crema de mezcal, Del Maguey
1 oz Lime juice
34 oz Pineapple syrup (see notes)
14 oz Absinthe, Pernod
14 oz Suze
Instructions
Shake, strain, coupe.
Notes
For the pineapple syrup - 300 g pineapple juice, 150 g white sugar, pinch each of citric acid and salt. Bring to a boil and strain through a Chemex filter.
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