Mezcal and tequila cocktail Hot Lips

Ingredients:

Salt to rim the glass

¾ ounce Jalapeño-Infused Blanco Tequila

¾ ounce Mezcal

½ ounce pineapple juice

½ ounce freshly squeezed lemon juice

½ ounce Vanilla Syrup (this page)

1 teaspoon cane syrup

Instructions:

Half-rim a chilled rocks glass with salt and add a large ice cube. Combine the remaining ingredients in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain over the ice into the prepared glass. (No garnish.)

Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.