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
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.
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
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