This Mezcal Spring Piña Sur is sunshine in a glass thanks to an artful blend of pineapple and lemon juice with mezcal, and agave syrup for a touch of sweetness. Santa Fe bartender at The Compound’s Alex Aguayo serves it so there is a fluffy cloud of frothy egg white floating at the top, which made us think of clouds soaring high in the skies.
What is the Best Mezcal to Use in Your Mezcal Spring Piña Sur?
There are many different kinds of mezcal, just as there are many different kinds of tequila. Each has its own unique flavor profile, and some pair better with pineapple than others. For a pineapple-forward cocktail like this, a smoker mezcal like Casamigos is the optimal choice for the cocktail. The pineapple will complement the fuller body of the cocktail.
Print
Mezcal Spring Piña Sur
Description
A delicious mezcal cocktail!
Ingredients
- 2 ½ oz mezcal
- ½ oz pineapple juice
- ¾ oz lemon juice
- ¾ oz agave syrup
- 1 egg white
- Lemon peel
Instructions
- Combine all ingredients in a shaker with ice, then strain into a coupe glass.
- Garnish Mezcal Spring Piña Sur with a lemon peel.
Recipe by Alex Aguayo of The Compound
Styling by Keith Recker
Photography by Daniel Quat
Subscribe to TABLE Magazine‘s print edition.
