Pineapple Express
Recipe:
- 45ml rosemary-infused mezcal
- 15ml Cynar
- 15ml Averna amaro
- 22.5ml fresh lime juice
- 22.5ml simple syrup
- 22.5ml pineapple juice
- small pinch of salt
Shake all ingredients on ice, strain over one large ice cube into a prechilled rocks glass/ceramic mug, garnish with a rosemary sprig.
Despite the amount of herbal, bold ingredients a really drinkable tropical cocktail with the necessary spice out the back. Especially the Cynar fits very well with the pineapple. With its green artichoke, it gives the feeling that the peel of the pineapple has been co-infused to represent the full spectrum of the fruit.
My recommendation would be to add 1 dash of Scrappy's Black Lemon Bitters for an acid-spice kick, as well as 4-5 drops of Bittermen's Hellfire Shrub to elevate the drink even higher on the pedestal.
For the rosemary infusion: add 4-5 large sprigs of rosemary to a 700ml bottle of mezcal and infuse for about 4h, then filter (cheesecloth/coffee filter) and pour into a clean bottle. For small sizes, add the same amount to 250ml and taste throughout after 1-2h and bottle according to desired intensity.
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