2 oz Mezcal
3⁄4 oz Falernum (house-made)
1⁄2 oz Pineapple Gum Syrup
1⁄2 oz Lime juice
1 sli Pineapple (dehydrated half wheel, as garnish)
Instructions
Shake and strain into Coupe glass. Garnish with dehydrated pineapple half-wheel.
Notes
House-made Falernum refers to Paul Clarke's Falernum #10 recipe specifically.
