1-1/2 oz. Del Maguey Vida Mezcal
3/4 oz. Campari
1 oz. pineapple juice
1/2 oz. freshly squeezed lime juice
1/4 oz. Cruzan Black Strap Rum
For garnish: pineapple wheel, spent lime shell (with pulp removed), sugar cube, 151 rum
Combine all ingredients except garnish in a shaker 2/3 filled with ice. Shake well to combine and pour, strained, into a chilled coupe. Garnish with pineapple wheel with flaming sugar cube on top (either way above will work). Try not to burn eyebrows.
This cocktail blends in a very interesting way flavors you associate with tropical, but with a more savory base from the Mezcal. Very dry, slightly sweet with an added molasses depth that I’m finding hard to explain HOW AWESOME IT TASTES. Fruit flavors are subtle with a balance of smoke from the Mezcal.
In the first variation of this, I left out the Cruzan Black Strap rum and the drink definitely had a much stronger punch of smoke. However, when it was added to the cocktail, it balanced everything out in a way I wasn’t prepared for since I was expecting more sweet.