The Niña, the Piña & the Santa Monica
Ingredients
- 2 ounces mezcal
- 1 ounce pineapple juice
- 0.8 ounce lime juice
- 0.5 ounce honey syrup
- basil oil
- black pepper
Method
Add the mezcal, pineapple juice, lime juice and honey syrup into a shaker with ice and shake vigorously until well-chilled. Double-strain into a chilled cocktail glass. Add a few drops of basil oil onto the foamed surface using an eyedropper, then crack one turn of black pepper over the top.