• Cobra Clutch from Fernside San Diego

    7 monthes ago - By Imbibe Magazine

    Taking inspiration from Phil Ward's Red Ant Swizzle, this update from Fernside in San Diego splits the mezcal base with tequila to temper the smoky quality of the spirit, and adds pineapple juice to the mix for extra juiciness.
    1½ oz. blanco tequila
    ½ oz. espadín mezcal
    ½ oz. fresh lime juice
    ½ oz. cane syrup 1 oz. pineapple juice 2 dashes absinthe
    Tools: shaker, strainer
    Glass: Collins
    Garnish: mint bouquet
    Combine all ingredients in a shaker with ice and shake to chill. Strain into a Collins glass over crushed ice. Stir to combine and top with more ice as needed. Garnish.
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