The Shaman Recipe | SAVEUR

The Shaman

The Shaman

Leo Robitschek, bar director of The NoMad restaurant in New York City, pairs smoky mezcal and cinnamon syrup with floral pisco and fresh pineapple juice for this layered, tropical-style drink.

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Leo Robitschek, bar director of The NoMad restaurant in New York City, pairs smoky mezcal and cinnamon syrup with floral pisco and fresh pineapple juice for this layered, tropical-style drink.

The Shaman
Leo Robitschek, bar director of The NoMad restaurant in New York City, pairs smoky mezcal and cinnamon syrup with floral pisco and fresh pineapple juice for this layered, tropical-style drink.
makes 1 Cocktail

Ingredients

1 12 oz. Salers Aperitif
1 oz. pisco, preferably Macchu Pisco
34 oz. fresh pineapple juice
12 oz. cinnamon syrup
12 oz. fresh lime juice
8 dashes Angostura bitters
12 oz. mezcal, for topping

Instructions

Combine Salers, pisco, pineapple juice, syrup, lime juice, and half the bitters in an ice-filled shaker. Shake vigorously and strain into a chilled coupe glass; top with mezcal and remaining bitters.

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