A young mezcal that has not been aged for more than 2 months.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
A pale or golden colored lager beer, made with water Pilsner malt and Noble hops. Pale lagers tend to be dry, lean, clean-tasting and crisp. In the case of Saisons, this is a farmhouse style pale ale that is meant to be crisp and refreshing.
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
Combine all, except lager, in a shaker with ice. Shake until chilled and strain into an ice-filled Collins glass. Top with the lager, garnish with a lime wheel and a pinch of sal de gusano.
Infuse the Mezcal by placing 1 serrano chile, but in half, in about 500ml of mezcal. Let sit for 24 hours. To make the pineapple shrub, combine equal parts pineapple juice, apple cider vinegar, and sugar.
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