Bar Chef and Sommelier Irene Moretti from Tavola Restaurant and Bar in Springfield shares her favorite cocktail recipe of the season that’s not only delicious but also easy to follow. Even the most amateur mixologist can impress their guests with this sweet and spicy concoction.
Ingredients:
- 1 oz Blanco Tequila
- 1/2 oz Mescal
- 1/4 oz blue curaçao
- 8 oz pineapple juice
- Thinly sliced jalapeno
- Pineapple wedge
Directions:
In a shaker with ice add the above ingredients through pineapple juice; shake and strain into 12 to16 oz glass; float slices of thinly sliced jalapeño on top and garnish with pineapple wedge.
