Ignacio Murillo, bar manager of A.O.C., layers textures and flavors in a magical way. He tells us, “this drink was influenced by Los Angeles health culture. I would see turmeric and ginger extract being sold as a holistic “cure” and thought it would be interesting to base a cocktail around it. Pineapple adds a tropical tone to the drink as well as being a natural accompaniment to Mezcal.”
Ingredients
1 oz mezcal
1 oz tequila
1 oz lime
1 oz fresh pineapple juice
3/4 oz turmeric and ginger syrup (recipe follows)
1 or 2 dashes of árbol chili
dehydrated pineapple slice, for garnish
Instructions
Combine all ingredients in a cocktail shaker and shake hard. Strain into a chilled coupe glass. Garnish with dehydrated pineapple slice.
Turmeric and Ginger Syrup
Ingredients
4 cup simple syrup
4 oz turmeric root
4 oz fresh ginger
Instructions
Peel the ginger and turmeric root and cut into small pieces. Combine the ginger and turmeric pieces with simple syrup in a blender and blend for one minute. Strain the syrup through a fine-mesh sieve and push on the solids with the back of a spoon to extract as much flavor from them as possible. Discard the solids and pour the syrup into a squeeze bottle and refrigerate.
