A firm favourite of the staff at Cantina OK! - A lot of work on the back end but super simple to put together. Oaxaca Espadin Mezcal and banana walk hand in hand, and when you add this to a layered pineapple number you really start to get a complex chuggable cocktail for summer. Fun without being silly and a cherry on top.
30ml Good Tequila
15ml Black Banana Mezcal
20ml 95degree Pineapple
20ml Lime Juice
20ml Fresh Pineapple
Hard Shake all together and pour over ice in a highball, Top with Whipped Coconut Cream. Dust with Freeze Dried Cherry
Black Banana Mezcal
Take 1 bottle of Mezcal
2 overripe bananas, if you need to speed this up you can put the bananas in the freezer overnight
Break the banana up mix with the mezcal and leave overnight
95 Degree Pineapple
Juice a whole pineapple fresh
Weigh the Pineapple Juice and add equal parts White Sugar
and 2% by weight Bicarb Soda
Seal in a bag or pop in a jar and cook at 95 degrees for 3hours until it is a really rich brown.
Whipped Coconut Cream
1 can of cheap Coconut Cream, we find Aldi is the best
Pinch of Salt
Pinch of Sugar
Put into a Isi whipper and charge with 2 bulbs of N2O
Give it a good chill and check its working before you make your first one.
PS if you make too much Mezcal and Pineapple Syrup, Mix together and put on ice cream, maybe even a banana split. Yum.