The Shaman

This delicious cocktail comes to us from Leo Robitschek, bar director of The NoMad restaurant in New York City.

Ingredients:

• 1 1⁄2 oz. Salers Aperitif

• 1 oz. pisco, preferably Macchu Pisco

• 3⁄4 oz. fresh pineapple juice

• 1⁄2 oz. cinnamon syrup

• 1⁄2 oz. fresh lime juice

• 8 dashes Angostura bitters

• 1⁄2 oz. mezcal, for topping

Instructions:

Combine Salers, pisco, pineapple juice, syrup, lime juice, and half the bitters in an ice-filled shaker. Shake vigorously and strain into a chilled coupe glass; top with mezcal and remaining bitters.

Attribution:

Recipe: Leo Robitschek, The NoMad, New York City

Origin: Saveur Magazine

Photo: Ingalls Photography