Ingredients:
- ½ oz lemon juice
- 1¾ oz pineapple juice
- ¼ oz simple syrup
- ½ oz Aperol
- 2 oz mezcal espadín
Garnish: pineapple wedge, pineapple frond
Glassware: Double old-fashioned
Yield
one cocktail
Method
Combine all ingredients in a shaker with ice and shake. Prepare pineapple wedge by pouring some harissa into a small plate then dabbing one side of the wedge to cover it. Strain over a large rock and garnish with the prepped wedge plus fronds.
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