Eastern Sol
Ingredients
- 1.5 ounces mezcal
- 1 ounce pineapple puree
- 0.8 ounce passionfruit puree
- 0.5 ounce lime juice
- 0.5 ounce ginger
- bitters
Method
Add the mezcal, grilled pineapple puree, passionfruit puree, lime juice and grated ginger into a shaker with ice and shake until well-chilled. Strain into a hurricane glass over fresh pebble ice. Float Angostura bitters by dashing them on top of the drink.