Elote Colada

Mezcal is sneaking its way into tropical cocktails, too. Proving it belongs is this twist on a piña colada from Hotel June’s Caravan Swim Club in Los Angeles.

Ingredients:

  • 1.5 oz Vago Elote Mezcal

  • 1.0 oz Nixta Liqueur

  • 3.0 oz Pineapple juice

  • 1.5 oz Coco Lopez coconut cream

Instructions:

Place all ingredients in a blender.

Fill the blender with slightly more than a Collins glass full of ice.

Blend and serve in a Collins glass garnished with a pineapple wedge.

Attribution:

Recipe: piña colada from Hotel June’s Caravan Swim Club in Los Angeles.

Origin: MEN’S JOURNAL

Photo: Jacob Garcia

ModerateLuchi CampuganPineapple, Coconut