Honey Pineapple Cocktail

Recipe made in collaboration with Chef Nico Mejía – Sicar Farms

1 Serving


3 oz pineapple concentrate (pineapple blended with a little water)
1 oz paprika and basil syrup
1 1/2 oz mezcal
Tonic water


All the ingredients are added to the shaker and mixed. We prepare our glass with a paprika salt rim, pour in the mixture and top it off with tonic water.

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