Mezcal Spring Piña Sur

Sunshine in a glass thanks to an artful blend of pineapple and lemon juice with mezcal, and agave syrup for a touch of sweetness. 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. 

Mezcal Spring Piña Sur Recipe


2 ½ oz mezcal
½ oz pineapple juice
¾ oz lemon juice
¾ oz agave syrup
1 egg white
Lemon peel


  1. Combine all ingredients in a shaker with ice, then strain into a coupe glass.
  2. Garnish Mezcal Spring Piña Sur with a lemon peel.

Craving another delicious mezcal recipe? Try our Scorched Earth cocktail for a fiery take on the beloved agave liquor.

Recipe by Alex Aguayo of The Compound / Story by Julia Platt Leonard / Styling by Keith Recker / Photography by Daniel Quat

A footer photo with a grey and white marble background, three TABLE Magazines and subscribe info and button

Subscribe to TABLE Magazine‘s print edition.


Choose your region

We respect your privacy.


Related Articles

Cheddar Cornbread

It's not a BBQ without cornbread...

Easy Italian Rice Salad

An Italian rice salad for a summer picnic.

Dance of the Dragons, A House of the Dragon Cocktail

It's time to fly with the dragons...