Tide Is High

This delicious cocktail comes to us from tiki specialist Jane Danger in New York City. Instead of coconut cream, she swaps in homemade cashew cream for a toasty, savory flavor. 

Ingredients:

  • 1 1/2 ounce unsweetened cashew milk

  • 3/4 ounce mezcal

  • 3/4 ounce reposado tequila

  • 3/4 ounce fresh pineapple juice

  • 1/2 ounce fresh lime juice

  • 1 teaspoon sweetened condensed milk

  • Crushed ice

  • 3 cashews and 1 orchid (optional), for garnish

Instructions:

In a cocktail shaker, combine all of the ingredients except the ice and garnishes. Shake vigorously and pour into a chilled, crushed ice-filled pilsner glass. Garnish with the cashews and orchid.

Attribution:

Recipe: Jane Danger, New York City

Origin: Food & Wine 2016 Cocktails Book

Photo: David Malosh

Tide Is High-Mezcal Cocktail-MezcalCulture.com.jpg
ComplexRosemarie AntonioPineapple, Cream