Hot Mez
Ingredients
- 1 ½ oz. 400 Conejos Mezcal
- ½ oz. St. Germain elderflower liqueur
- 1 oz. Caramelized pineapple purée
- 1 oz. Lime juice
- ½ oz. Habanero agave
- Tajín rim
- Lime wheel garnish
Instructions
- Prepare a rocks glass by dipping half the rim in Tajín.
- Add all liquid ingredients to a shaker.
- Shake and strain into the prepared glass.
- Fill with ice and garnish with a lime wheel.
Notes
The mixologists at Pebble Beach Resorts created this recipe for Hay’s Place restaurant.