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.
- 1 3/4 oz Joven mezcal
- 1 oz Honey-pineapple syrup
- 3/4 oz Pineapple juice
- 1/2 oz Fresh lime juice
- 3 dashes Bittermens Hellfire habanero shrub
- Garnish: Ground pink peppercorn
Add all ingredients into a shaker with ice and shake.
Strain into a chilled cocktail glass.
Garnish with a grind of pink peppercorn.