Tiki Bar


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”

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