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Mezcal shoots to kill in Steve Schneider’s smoky cocktail that’s bolstered by chile-tinged bitters and a homemade honey-pineapple syrup for sweet balance.
Add all ingredients to a shaker and fill with ice.
Shake, and strain into a chilled cocktail glass.
Garnish with a grind of pink peppercorn.
*Honey-pineapple syrup:
Mix two cups of honey with one cup of hot water. In a separate container, crush together 50 pink peppercorns and a whole cubed pineapple. Add the two mixtures together and let sit overnight. Fine strain into a clean container with a lid.
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