2 oz Mezcal
1⁄2 oz Orange juice
1 oz Pineapple puree (caramelized pineapple)
1 oz Egg white (ginger-perfumed)
3 ds Bitters, Bittermens Xocolatl Mole (3-4 dashes)
3 oz Ginger beer (to top)
1 pn Cocoa powder (to rim glass)
Instructions

Dry shake, shake, strain into a highball rimmed with cocoa powder, top with ginger beer, garnish with more powder.

Notes

To perfume egg whites: place whole eggs in an airtight container with a 2” piece of peeled ginger overnight. Separate and use normally.

Cocktail summary
Created by
Allison Hamlin, Astor Center, NYC.
Is an
authentic recipe
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