Popolada Cocktail

A tropical-meets-herbal highball built entirely on mezcal. Creamy coconut and bright pineapple lean into a sunny, beachy vibe, while a touch of absinthe adds a surprising anise-laced lift to keep the drink crisp instead of heavy.

Ingredients:

• 50 ml Del Maguey Vida Puebla

• 20 ml fresh lime juice

• 30 ml coconut cream

• 50 ml fresh pineapple juice

• 2 dashes absinthe

Instructions:

• Add mezcal, lime juice, coconut cream, pineapple juice, and absinthe to a cocktail shaker.

• Add a small scoop of crushed ice (or a few standard ice cubes) and whip-shake hard for 8–12 seconds until the shaker is very cold and the mixture looks lightly frothy.

• Fill a highball glass with crushed ice.

• Pour the shaken mixture over the crushed ice.

• Top with more crushed ice if needed to mound slightly.

Attribution:
Recipe: Carlos Andrés Ramírez
Origin: Del Maguey Mezcal