(Big Bad Spider)


1 1/2 ounces San Dimas Mezcal
1/2 ounceChacho Jalapeño Aguardiente
1/2 ounce hibiscus ginger syrup
1/4 ounce fresh lime juice
1/2 ounce fresh blended pineapple juice
1/2 pipette Xocolatl Molé Bitters (Bittermans)
2 dashes Peychaud’s Bitters

Shake all ingredients with ice and double strain into a chilled vessel. Garnish with a candied hibiscus flower. Sit in the sun and enjoy 🕷

San Dimas Mezcal

“Para todo mal mezcal, para todo bien, también”

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