Who says coffee cocktails can’t be a little topical? This creation from Vance Henderson of Drambuie not only adds in the juiciness of pineapple but also notes of fresh basil and a splash of mezcal—just for fun.
- 1 oz Drambuie
- 1/2 oz Mezcal
- 2 oz Chameleon coffee concentrate
- 1 oz Pineapple juice
- Club soda, to top
- Garnish: 3 fresh basil leaves
Combine all of the ingredients, except for the club soda, in a shaker with ice and shake.
Double-strain over fresh ice in a Collins glass, and top with the club soda.
Garnish with 3 fresh basil leaves.