The Shaman

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.Ingalls Photography

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.
Yield: 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

  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.