Skull Crusher (Mezcal and Pineapple Cordial Cocktail)

A Day of the Dead-inspired cocktail by Yew Seafood and Bar mixologist Jessica Hoffman.

  • By Jessica Hoffman, Yew Seafood and Bar
  • October 26, 2017

    Ingredients

    1½ oz cinnamon-infused mezcal

    1 oz smoked pineapple cordial

    ¾ oz simple syrup

    ¾ oz pressed lemon

    3 dashes Angostura bitters

    1 egg white

    Preparation

    1. Combine all ingredients in a shaker and shake vigorously for 7 to 10 seconds.

    2. Add ice and shake.

    3. Fine strain into a chilled coupe glass.

    4. Garnish with rice paper skull print.

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