Elote Colada

Mezcal is sneaking its way into tropical cocktails, too. Proving it belongs is this twist on a piña colada from Hotel June’s Caravan Swim Club in Los Angeles.

Ingredients:

  • 1.5 oz Vago Elote Mezcal

  • 1.0 oz Nixta Liqueur

  • 3.0 oz Pineapple juice

  • 1.5 oz Coco Lopez coconut cream

Instructions:

  • Place all ingredients in a blender.

  • Fill the blender with slightly more than a Collins glass full of ice.

  • Blend and serve in a Collins glass garnished with a pineapple wedge.

Attribution:

Recipe: piña colada from Hotel June’s Caravan Swim Club in Los Angeles.
Origin: MEN’S JOURNAL
Photo: Jacob Garcia

ModerateLuchi CampuganPineapple, Coconut