1 oz Mezcal, Mal Bien (Espadin)
1⁄2 oz Suze
1⁄2 oz Lemon juice
3⁄4 oz Pineapple juice
1⁄4 oz Simple syrup (1:1)
4 ds Bitters, Angostura (as garnish)
1 lf Pineapple (frond as garnish)

Shake all ingredients with ice, strain into ice-filled old fashioned glass. Garnish with 4-5 dashes of Angostura bitters and a pineapple frond.

Cocktail summary
Created by
Chris Amirault, Parm Boyz, Los Angeles
Is an
authentic recipe
Not yet rated
4 stars
(1 rating)
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