Flor de Piña

Mezcal is an assertive flavor that can be difficult to tame, but Bricia Lopez of LA’s Guelageutza pulls it off masterfully in the balanced, hydrating Flor de Piña.

Honey, pineapple, and coconut join forces to match the smokiness of the mezcal, resulting in an eminently drinkable sipper that makes us think of a roadside fruit stand set up beside a beach bonfire.

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Shake the mezcal, Bénédictine, and honey syrup with ice. Strain into an ice-filled glass or tiki mug, and top with the pineapple juice and coconut water. Give it a stir, and garnish with tropical fixings like a pineapple frond or wedge, or edible flowers.

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