| 1 1⁄2 | oz | Crema de mezcal, Del Maguey |
| 1 | oz | Lime juice |
| 3⁄4 | oz | Pineapple syrup (see notes) |
| 1⁄4 | oz | Absinthe, Pernod |
| 1⁄4 | 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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