1 ounce Mezcal
1 ounce Appleton Estate Reserve rum
½ ounce toasted almond orgeat, preferably Orgeat works T’Orgeat
¼ ounce orange curacao, preferably Pierre Ferrand
¾ ounce freshly squeezed lime juice
Lime wheel for garnish
Pineapple frond for garnish
Edible orchid for garnish
Combine the ingredients, except the garnishes, in a cocktail shaker filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled double old-fashioned glass filled with crushed ice. Garnish with lime wheel, pineapple frond, and edible orchid.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
