Mezcal and pistachios whisper sweet nothings in this cocktail from Dirty Habit in San Francisco.
- 1 oz Del Maguey Vida Mezcal
- 1 oz King’s Ginger
- 3/4 oz Coconut-pistachio puree*
- 3/4 oz Fresh lemon juice
- Garnish: Candied ginger and an espelette pepper
Add all ingredients to a shaker and fill with ice. Shake, and strain into a highball glass over fresh ice.
Garnish with a piece of candied ginger and an espelette pepper.