½ oz lemon juice
1¾ oz pineapple juice
¼ oz simple syrup
½ oz Aperol
2 oz mezcal espadín
Garnish: pineapple wedge, pineapple frond
Method: Combine all ingredients in a shaker with ice and shake. Prepare pineapple wedge by pouring some harissa into a small plate then dabbing one side of the wedge to cover it. Strain over a large rock and garnish with the prepped wedge plus fronds.
A fun Jungle Bird riff for the change of seasons. Nevermind spring or fall, it works for both! Spec is originally by Devon Espinosa but I found it on The Educated Barfly's IG channel. My pic is lacking the fun harissa-pineapple garnish, but luckily I had frozen some fronds the last time I had a whole pineapple, so it's at least half garnished.
rupl HOODWINKED
Show more½ oz lemon juice
1¾ oz pineapple juice
¼ oz simple syrup
½ oz Aperol
2 oz mezcal espadín
Garnish: pineapple wedge, pineapple frond
Method: Combine all ingredients in a shaker with ice and shake. Prepare pineapple wedge by pouring some harissa into a small plate then dabbing one side of the wedge to cover it. Strain over a large rock and garnish with the prepped wedge plus fronds.
A fun Jungle Bird riff for the change of seasons. Nevermind spring or fall, it works for both! Spec is originally by Devon Espinosa but I found it on The Educated Barfly's IG channel. My pic is lacking the fun harissa-pineapple garnish, but luckily I had frozen some fronds the last time I had a whole pineapple, so it's at least half garnished.
🔗 https://potentpotables.app/drinks/hoodwinked/
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