The Shaman

  • Serves

    makes 1 Cocktail


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.


  • 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


Step 1

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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