El Coctel del Mes

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Mucho Aloha

by Andi Miller of San Francisco, CA

  • 2 oz Del Maguey VIDA Mezcal
  • .5 oz Plantation pineapple rum
  • 1 oz lemon juice
  • 1 oz pineapple syrup (1/2 pineapple water* mixed with 1/2 fresh pineapple juice**)
  • .5 oz simple syrup
  • 3 dashes of cinnamon/vanilla/chipotle bitters

*Pineapple water
-cut a fresh pineapple, remove skin and core and save. remove meat of pina and set aside. Take core and skins and combine with cinnamon sticks, chipotle chilies, allspice, cloves, and cacao nibs and 6 quarts of water and cook on low heat until desired aroma achieved.

**Pineapple juice
-take fresh pineapple meat and blend until liquid, strain through a fine cone strainer.

After combining all ingredients, add raw milk*** and allow to curdle. Let sit for 24 hrs refrigerated, then strain through a fine cloth until a clear, shiny liquid is achieved. Store in fridge indefinitely.

***Scale up to desired amount of punch and add 20% of milk to total liquids as well as water for desired dilution.


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