Time: 5 min.
Complexity: easily
Quantity: 1 cocktail

Mezcal is popular in American bars these days, but Mexicans have been drinking it for centuries. For this cocktail, bartenders use young mezcal, aged for no more than two months, and the rims of the glasses are coated with a special red salt—a sharp salt laced with crushed mezcal!

Ingredients:

• Red salt with caterpillar (or regular salt mixed with chili powder)
• 50 ml mescal
• 20 ml orange liqueur (for example, Cointreau)
• 50 ml. pineapple juice
• 20 ml freshly squeezed lemon juice
• 15 ml. agave syrup
• Dried pineapple and pineapple leaf for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mezcal, Orange liqueur, Pineapple juice, lemon juice, Agave nectar, Pineapple

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Preparation:

Step 1
• Sprinkle some salt on a small plate. Wet the rim of a short glass with water and press it against the salt. Fill the glass with ice.
Step 2
• Combine mezcal, liqueur, pineapple and lemon juice, and agave syrup in a shaker with ice. Shake well and strain through two fine-mesh strainers into a prepared glass. Garnish with a dried pineapple slice and leaf.

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