Flor de Piña

A vibrant, tiki-adjacent cocktail straight from LA’s famous Guelaguetza. It beautifully marries the aggressive smokiness of mezcal with the creamy, tropical flavors of coconut and fresh pineapple.

Ingredients:

  • 1½ oz. mezcal

  • 1 oz. Bénédictine

  • 1½ oz. honey syrup (1:1)

  • 2 oz. pineapple juice

  • 2 oz. coconut water

Instructions:

  • Combine the first 3 ingredients in a shaker with ice. Shake to chill, then strain into a glass filled with fresh ice. Top with pineapple juice and coconut water and stir. Garnish.

Attribution:
Recipe: Bricia Lopez, Guelaguetza, Los Angeles
Photo: Dylan + Jeni | June 18, 2019
Origin: Imbibe

Mezcal CocktailClarence Mailwas