Photo: Matthew Kelly / Illustration: Mark Yocca
If you could distill a Mexican beach vacation into a drink, it might taste like this. In it we mix the smoky, sweet-n-spicy, barbecue flavors of Tanteo’s Chipotle infused tequila with a salted coconut syrup and a float of bittersweet Angostura amaro. If Don the Beachcomber had charted an expedition to Tulum instead of Polynesia, this is what he would have been drinking with his cochinita pibil.
FLAVOR PROFILE
Sweet, Spicy
STRENGTH
INGREDIENTS
- 2 oz Chipotle Tequila
- 0.75 oz Salted Coco Syrup
- 1 oz Pineapple Juice
- 0.75 oz Lime Juice
- 0.5 oz Angostura Amaro
- Grated Cinnamon, For Garnish
- Pineapple Spears, For Garnish
INSTRUCTIONS
Step one
Add the tequila, coco syrup, pineapple juice and lime juice to a shaker tin and shake with ice.
Step two
Strain with a Hawthorne strainer into a highball glass.
Step three
Fill with crushed ice.
Step four
Garnish with the Angostura amaro, pineapple spears and freshly grated cinnamon.
Contributed by Supercall
Our Newsletter
