This recipe comes from the Tex-Mex cookbook Amá, written by Josef Centeno, chef-owner of Bar Amá in Los Angeles. Here's why he loves it so much: "Smoky mezcal, fresh pineapple juice, serrano chile, and cilantro—this is one of my favorite cocktails. The mezcal gives it some edge, and the pineapple makes it easy-drinking."
Reprinted from Amá by Josef Centeno and Betty Hallock with permission by Chronicle Books, 2019. Photographs copyright © 2019 by Ren Fuller.
1 large ice cube, plus more ice cubes for the cocktail shaker
1 slice serrano chile, seeded
5 or 6 fresh cilantro leaves
2 ounces (60 ml) mezcal
1 ounce (30 ml) fresh pineapple juice
¾ ounce (22.5 ml) simple syrup (recipe follows)
½ ounce (15 ml) fresh lime juice
1 pineapple leaf, for garnish
A sweet & spicy twist on a classic to ring in the weekend (or the end a looong work day)!
A refreshing drink, just in time for summer.
This coffee will spice up your morning.
