Piña Fumada
Smoke, honey, and falernum, lengthened with soda. A tall drink that stays interesting.
10ozCollins holds 10 oz of liquidTall glass over ice for long drinks.Build
| mezcal | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lemon juice | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| falernum | 2 teaspoons10 ml |
| honey | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Club soda |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
Tools
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Preparations
A sweet spiced syrup of lime, clove, almond and ginger, with a little rum in it. Almost everyone buys it, and John D. Taylor's is the bottle most bars keep. If you do make your own, the usual approach is steeping clove, lime zest, slivered almonds and fresh ginger in overproof rum overnight, then sweetening the strained liquid with sugar syrup and lime.
Method
- Add everything except the club soda to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Fill the Collins glass with crushed ice and strain the cocktail over it.
- Top the cocktail with club soda and more crushed ice.
- Garnish with the pineapple leaf and lemon wedge.
Mixology by Whiphttps://mixologybywhip.com/recipes/pina-fumada
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