Barceló Huatulco in Mexico gives a nod to Oaxaca with a mezcal cocktail that gets its tart punch from lemon and pineapple juices.
1.5 oz mezcal
.5 oz lemon juice
.5 oz pineapple juice
1 oz agave natural syrup
Salt the rim of a tumbler glass with salt and chile pepper. Combine the mezcal, lemon juice, and pineapple juice. Then shake and pour over ice into the salted-rim glass. Serve with lemon slices.
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