1 1⁄2 oz Crema de mezcal, Del Maguey
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.

Cocktail summary
Created by
Zachary Pearson
Year
2020
Is the
author's original creation
Curator
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