The Shaman
Leo Robitschek, bar director of The NoMad restaurant in New York City, pairs smoky mezcal and cinnamon syrup with floral pisco and fresh pineapple juice for this layered, tropical-style drink.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Cocktail shaker
- Fine-mesh sieve
- Jigger
- Glass
Ingredients
- 1 1⁄2 oz. Salers Aperitif
- 1 oz. pisco, preferably Macchu Pisco
- 3⁄4 oz. fresh pineapple juice
- 1⁄2 oz. cinnamon syrup
- 1⁄2 oz. fresh lime juice
- 8 dashes Angostura bitters
- 1⁄2 oz. mezcal, for topping
