The Story Behind The Pineapple Mezcal Sour
This week’s cocktail – a spin on the traditional Pisco Sour – is influenced by a recent visit to Oaxaca, Mexico where I discovered the heart of mezcal. The fresh, earthy notes in the espadin mezcal pair wonderfully with the natural sugars found within the pineapple juice while agave syrup and lemon juice bring balance to the cocktail. Besides the added novelty, using egg white in the cocktail provides a rich, creamy texture finished off with a beautiful froth. Atop the delicate foam I like to add a few drops of Aromatic Bitters which doubles as lovely garnish art and also adds a great fragrant element that is slowly released as the foam dissipates.
- 1.5 ounces of mezcal
- 2 ounces of fresh pineapple juice
- ½ tablespoon of agave syrup
- 1 ounce lime juice
- 1 egg white
- 1 cup of ice
- Aromatic bitters
- Garnish: edible flower
- In a cocktail shaker combine mezcal, pineapple juice, agave, lime juice, and egg white.
- Shake until foamy, then add ice and shake until chilled.
- Strain mixture into glass and add 3-4 drops of aromatic bitters, dragging a toothpick through the bitters to create your preferred design.