The classic Last Word cocktail goes south of the border in this twist from New York City bar pro Phil Ward.
- 3/4 ounce pineapple-infused mezcal*
- 3/4 ounce green Chartreuse
- 3/4 ounce Luxardo maraschino liqueur
- 3/4 ounce lime juice, freshly squeezed
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a coupe glass.
*Pineapple-infused mezcal: Peel, core, and chop a whole pineapple into 1-inch cubes. Add to a large jar or other sealable container, and add a 750-mL bottle of mezcal. Let stand for 5 days and strain out and discard solids before using.