Guys! I am soooo excited about this drink recipe! Maybe because I figured it out all on my own (without online help), or because it’s been a cool minute since I’ve posted one, or because it’s just that damn delicious and being in quarantine has made me an alcoholic but either way, I’M EXCITED. Let me back up a bit though…
Right before the world went into quarantine, Katie and I were down in Mexico starting some wedding planning! 😱💍 But the trip was a twofer because we also discovered our new favorite summer drink. Out to dinner at our favorite restaurant in Cabo, Flora Farms, we ordered El Viejo cocktail (pineapple & mezcal with cilantro & jalapeño served on the rocks) and all of a sudden, eyes bulging, I blurted “holy sh*t we have to figure out how to make this at home!!!” — and that we did my friends! 😜
Last week stuck at home, I took to recreating it (accidentally got a bit drunk along the way haha #wheninquarantine) and I’m very proud to share it was a major success! 👏🏼
Ingredients (for 1):
2 oz Mezcal*
1 oz Ancho Reyes Chili Liqueur**
1/2 oz Fresh squeeze lime juice
1/2 oz Pineapple juice
1/2 oz Agave
Soda water (optional)
Garnish: Tajín, rosemary, dried pineapple (I found my dried pineapple at Trader Joes and it made the perfect garnish)
*Any mezcal haters out there should sub with tequila (not my preference but w/e I know there are def those who can’t get down with the ‘zcal 😉).
**Don’t have Ancho Reyes? Muddle a jalapeño (can’t vouch for this personally, but it should work)… without ANY spice, the cocktail might be too sweet
Process:
- Use a squeezed lime to rub the rim of your glass and then dip glass into a plate of Tajín to make the rim (yes, do this first before you to forget and pour the drink lol!)
- Add all ingredients (mezcal, chili liqueur, lime juice, pineapple juice & agave) to a shaker with ice
- Shake vigorously for about 10 seconds
- Strain into glass over ice
- Top with a splash of soda water (optional step but I like it because it makes the drink feel a little bit lighter)
- Extra credit: use your stove to char the garnishes. Rotate the edges of the pineapple slowly over the flame until the rim looks charred, repeat with rosemary (a gas stove is better than matches or a lighter, I tried it haha).
- Garnish with the dried pineapple slice and sprig of rosemary then serve!
Suggested glassware for this drink:
Anyway, did I mention I’m SO so excited about this recipe!?! Lol. It’s the perfect blend of everything…a little citrus, a little spice, a little sweet, a little smoke.. YUM! I’ve made several since returning home from Cabo and plan to continue on into the summer months. It’s truly my cocktail of choice at all hours of a sunny day.
I hope you love it as much as I do! Cheers! 🍹😁
