Sport Pilot

A highly unique Piña Colada variation. It splits the base between aged rum and mezcal, creating a deeply earthy and smoky foundation that cuts perfectly through the rich coconut cream and pineapple.

Ingredients:

  • 1½ oz. reposado tequila

  • ½ oz. mezcal

  • ½ oz. cinnamon syrup

  • ½ oz. velvet falernum

  • ¾ oz. fresh lime juice

  • 2 oz. house coconut purée

  • 1 dash Angostura bitters

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.

  • Coconut Purée: Combine 3⅓ oz. of Coco Lopez (or other coconut milk) with 3⅓ oz. of coconut purée and 1⅓ oz. of white rum. Stir to combine. Store in the refrigerator.

Attribution:
Recipe: Rare Bird at Noelle, Nashville
Photo: Noelle Nashville | September 05, 2019
Origin: Imbibe

Mezcal CocktailClarence Mailwas