• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 1
    OK

    Julian Medina's Mezcalita de Piña

    A mezcal-infused cocktail for Julian Medina's New York City restaurant Toloache.

     

    Julian Medina, chef-owner of Toloache,Coppelia, and Yerba Buena in New York City. He was born and raised in Mexico City, where he trained professionally. In 1996, Medina was named Chef de Cuisine at Maya, an upscale Mexican Restaurant in New York City. He later trained at the French Culinary Institute, before opening his restaurants. Medina lives in New York City with his wife and daughter.

     

     

     

     


    Ingredients
    2
    ounces
    Pierde Almas Mezcal
    1 1/2
    ounces
    Lime Juice
    3/4
    ounce
    agave syrup
    2
    pieces pineapple, grilled
    3/4
    bar spoon jalapeño, finely chopped
    4
    leaves
    cilantro
    1
    pinch
    tajin spice (and to garnish on rim)
    *
    cilantro sprig
    Directions
    Start by placing the pineapple, jalapeño and cilantro in the cocktail shaker and muddling together well.
    Combine remaining ingredients in the cocktail shaker, including a pinch of tajin spice. Add ice and shake well.
    Double strain the cocktail into a chilled tajin-rimmed rocks glass over fresh ice and garnish with the sprig of cilantro.
    Serve.

    The base number of servings for this recipe is 1
    OK

    Categories 

    CocktailEasy

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