Panamericana
Recipe:
- 30ml 4hasen Ananasgeist (pineapple eau de vie)
- 30ml Magnifica cachaça
- 25ml fresh lime juice
- 10ml Acqua di Cedro (e.g. Diamante or Nardini)
- 5ml Chartreuse Jaune
- 5ml agave syrup
- 1 dash celery bitters
- 1 dash tobacco bitters
- (rinse with) Del Maguey Vida mezcal
Shake all ingredients except the mezcal until sufficiently chilled, perfume/rinse your cocktail glass with the mezcal, strain your drink into your prechilled, rinsed/perfumed glass, perfume the surface again, garnish with two pineapple leaves and a clothespin or a dehydrated limewheel.
A Caipirinha/Daiquiri variant with pineapple eau de vie and cachaça as the base, developes with dry and slightly green notes, overall a little sweeter than a normal sour to reflect the feeling of a beautifully ripened pineapple, some pieces of it grilled...
In the nose fine, greenish smoke, palm, pineapple peel and leaves, starting in the mouth with equally fresh green notes, still slightly unripe pineapple, papaya and fine smoke from a ground oven, then comes the beautiful fully ripe and almost mushy pineapple, almonds, fresh agave and subtle herbal honey. There is always the lime zest in the background too.
