Leo Robitschek was inspired to make this smoky-floral cocktail by some smoked pineapples he had during a pig roast in the Hamptons. Mezcal (the agave-based spirit that comes from roasting agave hearts in pits) provides the smokiness.
1 ounce mezcal
1 ounce London dry gin
1/2 ounce St-Germain elderflower liqueur
1 ounce chilled pineapple juice
1/2 ounce fresh lemon juice
1/4 ounce cane syrup (see Note)
Dash of Angostura bitters, for garnish
How to Make It
In a cocktail shaker, combine all of the ingredients except ice and the garnish. Fill the shaker with ice and shake well. Strain into a chilled coupe and garnish with the bitters.