Tiki Bar
Ingredients:
2 ounces of San Dimas Mezcal infused with mint (let a bottle of mezcal infuse 2.5 hours with 20 mint leaves at room temperature then strain and bottle)
1/2 ounce pineapple juice
1 ounce mango juice
1 ounce fresh lime juice
1/3 ounce agave syrup
Add everything in a highball glass, add crushed ice, churn till chilled, add 4 dashes of pechaud bitter, top with some more crushed ice, garnish with mint and a lime wheel
San Dimas Mezcal
“Para todo mal mezcal, para todo bien, también”