SaltYpig Cocktail
Recipe by @as_you_drink · View original
Ingredients
For the cocktail
- 1.5 oz oz Mezcal
- 0.5 oz oz Cointreau
- 0.25 oz oz Pineapple rum
- 0.25 oz oz Campari
- 0.5 oz oz Cream of coconut
- 0.5 oz oz Lime juice — fresh
- 2 dashes dash Grapefruit bitters
- 1 pinch pinch Chili crunch
For the glass
- as needed to taste Oakwood smoke — for smoking glass and finishing
- 1 whole Lime — spent, for rimming
- 1 tablespoon tbsp Ground himalayan pink salt — for rimming
- as needed to taste Ice — for shaking and chilling glass
Steps
- 1
Chill a cocktail glass in the freezer or by filling it with ice and letting it sit for 1–2 minutes.
⏱ 2 min - 2
Cut the lime in half. Line the chilled cocktail glass with the spent lime half and roll the rim through ground himalayan pink salt to create an even, savory coating.
- 3
Smoke wash the prepared glass with oakwood smoke using a smoking gun or torch, allowing the glass to fill with smoke and infusing it with oakwood aroma.
- 4
Add all cocktail ingredients to a chilled cocktail shaker: Mezcal, Cointreau, Pineapple Rum, Campari, cream of coconut, lime juice, and Grapefruit bitters.
- 5
Add ice to the shaker and shake vigorously for 10–15 seconds to chill and combine all ingredients thoroughly.
- 6
Double strain the cocktail into the smoke-washed, salt-rimmed glass using a fine mesh strainer to remove ice and any small particles, ensuring a clean pour.
- 7
Top the cocktail with a pinch of chili crunch for a spicy, savory finish that complements the smoky and tropical notes.
- 8
Serve immediately and enjoy the complex layers of smoky mezcal, tropical fruit, bitter aperitif, and savory spice.