1 3⁄4 oz Mezcal (Joven)
1 oz Honey (Honey Pineapple Syrup)
3⁄4 oz Pineapple juice
1⁄2 oz Lime juice
5 ds Bitters, Hella Bitters Smoked Chile
1 pn Pink Peppercorn
Instructions
Add the joven mezcal, honey-pineapple syrup, pineapple juice, lime juice and bitters into a shaker with ice and shake until well-chilled. Double-strain into a chilled cocktail glass. Garnish with a grind of pink peppercorn.
Notes
Honey-pineapple syrup: Add 2 cups honey and 1 cup hot water into a bottle or jar, stir or shake to combine, and set aside. In a separate container, crush together with a muddler 50 pink peppercorns and a cubed whole pineapple. Add the peppercorn-pineapple mixture to the honey-hot water mixture and let stand overnight. Strain out and discard solids. The syrup will keep, tightly covered and refrigerated, for up to 1 week.
Cocktail summary
Created by
Steve Schneider, Employees Only, NYC
Is an
authentic recipe
Mezcal, Bitters, Honey, Pineapple juice, Lime juice, Pink Peppercorn
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic