Mezcal Tiki Drink: Scorpion Reef

Marshall Davis from Gallo Pelón Mezcaleria in Raleigh, owner of Mezcal Tiki cocktail. This cocktail was inspired by a smoked pineapple flan with the sensation of caramelized pineapple fresh off the grill.

Ingredients:

• 1 oz. mezcal (Gallo Pelón uses Del Maguey Minero)

• 1 oz. gold or Jamaican rum

• 1 oz. fresh pineapple juice

• ¾ oz. fresh lemon juice

• ¾ oz. orgeat

• 2 dashes chocolate bitters

• 5-6 dashes Angostura bitters, floated

• Tools: swizzle stick

• Glass: stemless wine glass

• Garnish: five-spice powder

Instructions:

Combine all the ingredients, except the Angostura bitters, in a stemless wine glass and fill halfway with crushed ice. Stir with a swizzle stick, then add another scoop of crushed ice and float the Angostura bitters on top. Add a final mound of crushed ice and sprinkle with five-spice powder.

Attribution:

Recipe: Marshall Davis, Gallo Pelón Mezcaleria, Raleigh

Origin: Imbebi Magazine

Photo: Sam Bennett