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
- 2 dashes dash Grapefruit bitters
- 1 pinch pinch Chili crunch
For the glass
- as needed to taste Oakwood smoke — for smoke washing the glass
- 1 whole Lime — spent, for rimming
- Ground himalayan pink salt — for rimming
- as needed to taste Ice — for shaking
Steps
- 1
Chill a cocktail glass.
- 2
Line the chilled cocktail glass with the spent lime and roll the rim through ground himalayan pink salt to create an even, savory coating.
- 3
Smoke wash the prepared glass with oakwood smoke, 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, Grapefruit bitters, and a pinch of chili crunch.
- 5
Add ice to the shaker and shake vigorously 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
Serve immediately and enjoy the complex layers of smoky mezcal, tropical fruit, bitter aperitif, and savory spice.