Cannonball
The Cannonball was created by Beau du Bois of Puesto Mexican Artisan Kitchen & Bar, San Diego. It's a Mexican-inspired riff on Hotel Nacional. The smoky mezcal works harmoniously with apricot and pineapple.
Ingredients
- 60 ml Mezcal (Espadin)
- 7.5 ml Apricot Liqueur
- 22.5 ml Lime Juice
- 22.5 ml Pineapple Juice
- 3 dashes Angostura Bitters
Instructions
- Shake with pebble ice
- Strain over more pebble ice
- Garnish with a grapefruit slice, pineapple wedge and edible flower
Tried this recipe?Tag me on Instagram! @stevethebartender
No Comments