October 13, 2016

The Natalia

The Natalia

Mixed by Natalia Bourges

  • 1 part mezcal
  • 1 part ginger ale
  • .5 parts agave syrup
  • a slice of grilled pineapple
  • a dash of lime juice
  • jalapeño pepper
  • cilantro or mint

Grill the pineapple on a pan flipping once, until charred on both sides. Remove from pan and let cool.

Place the grilled pineapple, jalapeño, and cilantro in a pitcher and using a muddler, crush fruit and herbs until broken down.

Add mezcal, lime juice, and syrup. Stir well and pour into glasses filled with ice, to serve.