Skull Crusher (Mezcal and Pineapple Cordial Cocktail)
A Day of the Dead-inspired cocktail by Yew Seafood and Bar mixologist Jessica Hoffman.
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
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.