Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen
Smoky mezcal and savory bitters are rounded out by sweet-tart lemon juice and tamarind puree in this punchy cocktail.
How to Make It
Step
Combine tamarind-citrus syrup, lemon juice, sherry, mezcal, and bitters in a cocktail shaker filled with ice. Cover with lid, and shake vigorously for 30 seconds. Strain into an ice-filled rocks glass. Garnish with pineapple fronds, edible flowers, and a skewer of star fruit and orange peel, if desired.
Notes
Edible orchid blossoms are available at amazon.com.