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 (as garnish)

Shake mezcal, syrup, pineapple juice, lime juice and bitters with ice. Double-strain into a chilled coupe. Garnish with a grind of pink peppercorn.


Honey-pineapple syrup: Put 2 cups honey and 1 cup hot water in a jar and combine well. Separately, muddle 50 pink peppercorns and a cubed whole pineapple. Add the two and let stand overnight. Strain. The syrup will keep for up to 1 week in the refrigerator.

Cocktail summary
Created by
Steve Schneider, Employees Only, NYC
Is an
authentic recipe
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