Pineapple Express (Caitlin Patterson)
Combine all of the ingredients in a mixing tin filled with ice and shake until chilled.
Strain into a double Old-Fashioned glass over one large ice cube.
Garnish with a rosemary sprig.
Add 4 to 5 rosemary sprigs to a 750ml bottle of mezcal and allow to infuse for four hours then strain through a cheesecloth. For a smaller quantity, add rosemary to one cup of mezcal for 2 to 3 hours, tasting as you go, then strain.
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The reference shows/states to shake with crushed ice and then pour unstrained.