Salt to rim the glass
¾ ounce Jalapeño-Infused Blanco Tequila
¾ ounce Mezcal
½ ounce pineapple juice
½ ounce freshly squeezed lemon juice
½ ounce Vanilla Syrup (this page)
1 teaspoon cane syrup
Half-rim a chilled rocks glass with salt and add a large ice cube. Combine the remaining ingredients in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain over the ice into the prepared glass. (No garnish.)
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
