Hoodwinked

HOODWINKED

• 2 oz. / 60 ml. mezcal (Del Maguey Vida)

• ½ oz. / 15 ml. Aperol

• 1¾ oz. / 52.5 ml. pineapple juice

• ½ oz. / 15 ml. fresh lemon juice

• ¼ oz. / 7.5 ml. simple syrup

METHOD
add all ingredients to a shaker / add ice and shake until chilled / strain into a rocks glass over a big frozen cube / garnish with pineapple fronds (Espinosa also garnishes with a harissa spice-coated pineapple slice)

ABOUT
This cocktail was created by Devin Espinosa for Djinn at Hotel Californian in Santa Barbara, CA. Mezcal brings smoky, earthy depth, Aperol adds a touch of bitter brightness, and pineapple juice keeps it juicy and tropical. Lemon juice sharpens the flavors, and a hint of simple syrup smooths everything out. Cheers y’all!